1. Pat the steaks dry and season both sides with Cajun seasoning, salt, and pepper. Let them rest at room temperature for 20–30 minutes.

2. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside, reserving ¼ cup pasta water.

3. Heat olive oil in a cast iron skillet over high heat. Sear the steaks for 3–4 minutes on each side. Lower the heat, add butter and minced garlic, and baste the steaks until cooked to desired doneness. Remove and let rest for 5–10 minutes.

4. In a saucepan, melt butter and sauté garlic until fragrant. Add heavy cream and stir until hot. Whisk in Parmesan until smooth. Add a bit of reserved pasta water to thin the sauce if needed.

5. Add cooked linguine into the sauce and toss to coat evenly. Season with salt and pepper to taste.

6. Slice the rested steak and serve over the creamy Parmesan linguine. Garnish with parsley and extra cheese if desired.