Pat the ribeye or sirloin steaks dry, season both sides with Cajun seasoning, salt, and black pepper.

Heat the olive oil in a large skillet over medium-high heat, sear the steaks for 3-4 minutes on each side.

In a pot, bring salted water to a boil and cook the fettuccine pasta according to package instructions until al dente.

In the same skillet, melt the unsalted butter and sauté the garlic until fragrant, then add heavy cream and bring to a simmer.

Whisk in Parmesan cheese and paprika, thicken for 5-7 minutes.

Add the drained fettuccine to the skillet, toss in the sauce and adjust consistency with reserved pasta water if needed.

Slice the rested steaks against the grain, serve on top of the pasta and garnish with parsley and red pepper flakes.