Prepare the Steak and Pasta: Pat the steak cubes dry with paper towels – this is crucial for getting a good sear. Season them generously on all sides with the sea salt and black pepper. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve about 250ml of the starchy pasta water.

Sear the Steak Bites: Heat the olive oil in a large, heavy-bottomed frying pan or cast-iron skillet over a medium-high heat. The pan needs to be quite hot. Working in two batches to avoid overcrowding, add the steak bites in a single layer. Sear for 1-2 minutes per side, until a deep brown crust forms. You're not trying to cook them all the way through at this point. Remove the steak from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium. Add the butter to the same pan. Once it has melted and is foaming, add the minced garlic and crushed red pepper flakes (if using). Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to let it burn.

Deglaze and Simmer: If using wine, pour it into the pan to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it bubble and reduce by about half, which should take 1-2 minutes. This step adds a wonderful depth of flavour. If you're a fan of beefy pasta dishes, you might also like this Parmesan Garlic Beef Bowtie Pasta.

Make it Creamy: Pour in the double cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it begins to thicken slightly.

Combine Everything: Stir in the grated Parmesan cheese until it has completely melted into the sauce. Return the seared steak bites (and any juices from the plate) to the pan. Add the drained pasta to the sauce.

Finish the Dish: Toss everything together gently until the pasta is well-coated in the creamy sauce and the steak is warmed through. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. What works best for me is adding a tablespoon at a time until it's just right.

Serve Immediately: Stir through the chopped fresh parsley. Serve hot, with an extra grating of Parmesan cheese and a crack of black pepper on top.