Bring a large pot of salted water to a boil Cook pasta al dente about 9 minutes.
While the pasta cooks, season steak with kosher salt and black pepper on both sides.
In a hot skillet, heat butter over medium heat. Stirring constantly until the butter begins to foam and turns golden brown. Add in the minced garlic and toast for about 1 minute then squeeze in fresh lemon juice. Mix for another minute before carefully pouring in the heavy cream.
Once the sauce begins to gently bubble, season with onion powder, garlic powder, smoked paprika, red pepper flakes, salt and black pepper to taste.
Once the sauce begins to thicken, add in the cooked pasta. and mix until the pasta is coated. Sprinkle in cheese and mix until the pasta is coated.
For the steak — in a hot pan, sear the fat cap first to render some of the fat. Then sear on both sides to your desired doneness. I like medium, so I cook mine for about 3 minutes per side. Reduce the heat, add butter, garlic cloves, and fresh rosemary, then baste the steak for 1 minute.
Allow the steak to rest for 10 minutes before cutting.
Plate the pasta and top with the steak. Enjoy!
