1. Pat the steaks dry with paper towels. Rub both sides with olive oil and coat generously with Cajun seasoning. Let sit at room temperature for 20–30 minutes.

2. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve ¼ cup of pasta water, then drain.

3. In a cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Add steaks and sear 3–4 minutes per side for medium-rare. Add garlic and crushed red pepper in the last minute and baste with pan juices.

4. Remove steaks and let them rest for 5–10 minutes before slicing against the grain.

5. In a separate skillet, melt 3 tablespoons butter over medium heat. Sauté garlic for 30 seconds. Add heavy cream and simmer for 2–3 minutes.

6. Gradually stir in grated parmesan until smooth. Season with salt and pepper.

7. Add cooked fettuccine to the sauce. Toss to coat, adding reserved pasta water for desired consistency.

8. Plate pasta and top with sliced steak. Drizzle pan juices over top, garnish with parsley and more parmesan.