1. Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.

2. While the pasta cooks, thinly slice the sirloin steak against the grain and season with salt and pepper.

3. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned and just cooked through. Set aside.

4. In the same skillet, reduce heat to medium and add butter. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.

5. Pour in the heavy cream and stir to combine. Let it come to a gentle simmer, then gradually add the grated parmesan, stirring until smooth and slightly thickened.

6. Add the cooked linguine to the skillet. Toss to coat evenly in the sauce, adding reserved pasta water a little at a time to adjust consistency.

7. Return the seared beef to the skillet and stir everything together. Taste and adjust seasoning if needed.

8. Garnish with fresh parsley and serve immediately.