Step 1: Bring a big pot of salted water to a boil and toss in your bowtie pasta. Cook until al dente; it should be tender but still hold its shape. Reserve about ½ cup of the starchy pasta water, then drain and set aside.

Step 2: In a saucepan, melt 2 tablespoons of butter over medium heat. Add half the garlic and let it sizzle just until fragrant. Pour in the heavy cream and milk, whisking to smooth it out. Lower the heat and stir in the cheddar and Parmesan until melted and velvety. Season with Italian herbs, a pinch of salt, black pepper, and red pepper flakes if you like a little kick. Toss the pasta into the sauce, adding a splash of pasta water if it feels too thick.

Step 3: Pat the steak cubes dry with paper towels. This helps them sear instead of steam. Season generously with Cajun seasoning, smoked paprika, salt, and pepper.

Step 4: Heat olive oil in a cast-iron skillet over medium-high heat. Add the steak in a single layer and sear for about 2–3 minutes per side until browned on the outside and juicy inside. Work in batches if your skillet is small.

Step 5: Turn the heat down a notch, then add 3 tablespoons of butter to the skillet. Toss in the remaining garlic and stir for about 30 seconds. Spoon the garlic butter over the steak bites for 1–2 minutes. This baste locks in flavor and gives that glossy, buttery finish.

Step 6: Spoon the cheesy bowtie pasta onto one side of the plate and pile the steak bites on the other. Drizzle extra garlic butter from the pan over the steak, and finish with a sprinkle of fresh parsley.