Season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add olive oil. Sear the steaks for 3-4 minutes on each side until browned.
Add butter, garlic, and rosemary to the skillet. Baste the steaks with the melted butter and cook until desired doneness. Let the steaks rest for 5 minutes before slicing.
Boil salted water in a pot, add pasta, and cook al dente, reserving 1-2 cups of pasta water before draining.
Melt butter in the same skillet over medium heat. Cook leftover garlic for 1 minute until fragrant.
Stir in Italian seasoning and chicken stock, simmer for 1-2 minutes.
Add heavy cream and bring to a gentle simmer, thickening the sauce.
Add cooked pasta and sliced steak to the skillet, stirring in grated parmesan, adjusting consistency with reserved pasta water as needed.
Stir in fresh parsley, adjusting seasoning with salt and pepper. Serve immediately, possibly with extra parmesan.