Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the shell pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about ½ cup of the pasta water before draining.

While the pasta cooks, pat the steak dry and season with salt and pepper. Heat a skillet over medium-high heat and add olive oil. When the oil shimmers, add the steak and sear for 2-3 minutes on each side until golden brown. Transfer the steak to a plate and cover with foil.

In the same skillet, reduce heat to medium and add butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant and golden.

Pour in the heavy cream and increase heat slightly to bring to a gentle simmer. Whisk in the Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water and season with salt and pepper.

Add the drained shell pasta to the skillet, tossing to coat thoroughly with the sauce. Allow to simmer for another minute on low heat.

Plate the shell pasta and place the warm steak bites on top. Drizzle any steak juices over the dish. Optionally garnish with fresh parsley.