1. Bring a large pot of salted water to a boil. Add linguine and cook until just shy of al dente, about 1–2 minutes less than the package suggests. Reserve ¼ cup of pasta water, then drain.

2. Pat steaks dry and season both sides with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear steaks for 3–4 minutes per side.

3. In the last 1–2 minutes, reduce heat and add butter, smashed garlic, and rosemary or thyme. Baste steak with garlic butter. Remove and let rest 5 minutes.

4. In a medium saucepan, melt butter over medium heat. Add minced garlic and cook 30 seconds. Add heavy cream and bring to a low simmer.

5. Lower heat and stir in mozzarella, cheddar, parmesan, and gorgonzola. Stir until smooth. Season with salt, pepper, and nutmeg.

6. Add linguine to cheese sauce and toss to coat. Add pasta water if needed to loosen sauce.

7. Slice rested steak against the grain into thin strips.

8. Plate cheesy linguine and top with steak slices. Spoon extra garlic butter from the pan over the top.

9. Garnish with parsley, parmesan, and cracked pepper. Serve immediately.