1. Heat a skillet over medium-high and add olive oil. Season the steak with salt and pepper, then sear for 2–3 minutes per side until browned. Remove and set aside.

2. In a pot, boil linguine in salted water until al dente. Reserve 1⁄4 cup of pasta water and drain.

3. In a saucepan, melt butter and add minced garlic. Cook for 30 seconds. Stir in heavy cream and bring to a simmer. Reduce heat and whisk in cream cheese until smooth.

4. Add mozzarella, parmesan, and cheddar. Stir until melted into a creamy sauce.

5. Add cooked linguine to the cheese sauce. Stir to coat evenly, using reserved pasta water to adjust thickness if needed.

6. Return skillet to heat, add 1 tbsp butter and remaining garlic. Once fragrant, toss steak back in to coat with garlic butter.

7. Plate cheesy linguine, top with garlic butter steak, and garnish with chopped parsley.