browned, cooking quickly to keep the steak tender and juicy. Remove the steak from the pan and set aside.
In the same skillet, melt the remaining tablespoon of butter and add the minced garlic. Cook for about 30 seconds until fragrant, then pour in the heavy cream. Stir and let the cream gently bubble, allowing it to thicken slightly. Add the Parmesan and stir until the sauce becomes smooth and silky. Drain the cooked linguine and add it directly to the skillet, tossing it with the creamy garlic sauce until
