Bring a pot of salted water to a boil and cook the linguine according to package instructions until it’s al dente. Once done, drain and set aside.

Season the sirloin steak generously with salt and pepper. Heat 2 tablespoons of butter in a skillet over medium-high heat.

Add the steak to the hot skillet and cook for about 4–5 minutes on each side. Adjust the time depending on how well-done you like your steak. Once cooked, remove it from the skillet and let it rest on a cutting board.

In the same skillet, lower the heat slightly, and add the minced garlic. Sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring it to a gentle simmer. Allow it to cook for 2–3 minutes until slightly thickened.

Toss the cooked linguine into the skillet with the creamy garlic sauce to coat the pasta evenly.

Once rested, slice the steak against the grain and place it on top of the linguine.

Sprinkle with grated Parmesan cheese for added flavor and garnish with freshly chopped parsley before serving.