Creamy Garlic Parmesan Steak Pasta

Salt ribeye and refrigerate uncovered 30–60 min or overnight. Sear in a hot oiled skillet until golden on both sides. Start cooking your pasta. Add 2 tbsp butter, crushed garlic + herbs to steak. Baste until cooked to your liking. Rest 5–10 min. Cook pasta just shy of al dente. Save pasta water! Drain excess steak grease and quickly clean the same skillet. Add butter + olive oil. Cook shallot, then sliced garlic. Add cream, bouillon + pepper and gently simmer. Turn heat LOW. Stir in Parmesan until smooth. Add pasta + splashes of pasta water. Toss until silky and creamy. Turn off heat. Add lemon juice, zest + parsley. Taste and add salt + pepper as needed. Slice ribeye against the grain, add over the pasta and finish with Parmesan + parsley.