1. Fill a large pot with water, salt generously, and bring to a boil. Add linguine and cook until al dente. Drain and set aside.

2. Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of butter or oil. Sear the beef cubes for 2–3 minutes per side until deeply browned. Season with salt and pepper. Remove and set aside.

3. In the same skillet, reduce heat to medium. Add remaining butter and minced garlic. Sauté until fragrant.

4. Pour in the heavy cream while whisking continuously. Let simmer for 3–4 minutes until slightly thickened. Stir in Parmesan until fully melted.

5. Add drained linguine into the skillet and toss to coat evenly with the garlic butter sauce.

6. Plate the pasta, top with seared beef cubes, and sprinkle shredded mozzarella over the beef.

7. Melt the cheese with a kitchen torch or place under a broiler for 1–2 minutes.

8. Garnish with chopped parsley and serve immediately.