Season your ribeye strips with salt and pepper.

Heat olive oil in skillet over high heat. Cook ribeye for 3-4 minutes per side, until you see a brown crust.

Add butter, garlic and rosemary sprig to the skillet. Spoon the butter over the ribeye strips and cook until done. Remove the ribeye from the skillet.

Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining the pasta.

Start making the pasta sauce. Melt the butter in a skillet.

Add the chopped garlic and cook for 1 minute over medium-low heat. Stir in the Italian seasoning, then the chicken stock.

Simmer for 1-2 minutes, then add the heavy cream and continue to simmer for a few minutes until the sauce starts to thicken.

Add the cooked pasta to the pan together with the ribeye strips, then stir in the grated Parmesan. Add a bit of the reserved pasta water if the pasta looks too dry.

Add the chopped parsley and season with salt and pepper to taste.

Serve the creamy steak pasta immediately. Top with extra parmesan if so desired.