Begin by generously seasoning your strip steaks with your chosen steak seasoning, allowing them to absorb the flavors for about 10 minutes. While the steaks are resting, fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat, ready for the pasta.

In a large skillet, bring olive oil and butter to medium-high heat. Once the pan is shimmering, carefully add the seasoned steaks, cooking them for about 5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest on a cutting board.

With the water now boiling, add your pasta to the pot and cook according to the package instructions, typically around 9-11 minutes, until al dente. Reserve a cup of pasta water, then drain the remainder, and set the pasta aside while you prepare the creamy sauce.

In the same skillet where you cooked the steaks, leave about 2 tablespoons of the drippings, then return it to medium heat. Sprinkle in the flour and stir continuously for about 1 minute, creating a roux that will thicken your sauce.

Next, add minced garlic to the roux and sauté for 30 seconds until fragrant. Gradually whisk in the chicken broth, followed by the heavy cream and freshly grated Parmesan cheese, stirring until the mixture is smooth and creamy, about 2-3 minutes.

To the creamy sauce, mix in red pepper flakes, oregano, thyme, and the chopped sun-dried tomatoes. Allow the sauce to thicken for an additional 3-5 minutes, stirring consistently.

Gently fold your drained pasta into the creamy sauce, ensuring every noodle is coated with that rich flavor. If the sauce seems too thick, add a splash of reserved pasta water.

Slice the rested steaks thinly against the grain and either mix them into the pasta or lay them on top for presentation. Serve hot with extra Parmesan cheese on the side.