Steak and Creamy Garlic Parmesan Pasta

1. **Prepare the Steak:** Allow the 16-ounce steak to sit out at room temperature for about 30 minutes, then pat it dry with paper towels. Season liberally with kosher salt and freshly cracked black pepper on both sides.
2. **Start Pasta Water & Prep Pasta Ingredients:** While the steak rests, heat a large pot of heavily salted water to boil for the pasta. Finely dice the white onion and mince 5 cloves of garlic for the pasta sauce.
3. **Cook the Steak:** Heat a large stainless steel pan on medium-high. Place the fattiest part of the steak directly onto the skillet to render some of the fat. Once some fat has melted to coat the skillet, place the full steak down. Cook for about 5 minutes, then flip.
4. **Baste Steak & Start Pasta:** In one corner of the skillet with the steak, add 2 tbsp of salted butter, 4 minced garlic cloves, and the 4-6 thyme sprigs. Carefully use a cooking spoon to scoop up the butter mixture and baste it over the steak, allowing the steak to cook for about 2 more minutes, or until you’ve reached your desired doneness. Remove and set aside to rest for at least 10 minutes. Once the pasta water is boiling, add the pasta and cook until al dente, reserving about 1 cup of pasta water for the sauce.
5. **Make Pasta Sauce:** Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the diced white onion and a hearty pinch of salt, cooking until fully softened but not burnt (about 10 minutes). Add the remaining 5 minced garlic cloves and cook for about a minute. Stir in the 1 cup cream, 1 tbsp salted butter, zest of 1 lemon, and 1/2 cup Parmesan cheese. Stir to mix and allow the sauce to slightly reduce. Use the reserved pasta water to thin it out if needed.
6. **Combine Pasta and Sauce:** Add the cooked pasta into the sauce and toss to evenly coat.
7. **Finish & Serve:** After the steak has rested, cut it into 1-inch cube pieces. Serve the steak alongside the creamy pasta, garnished with fresh Parmesan and chopped parsley.