Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. You'll know it's done when it's al dente and has a slightly firm texture.

In a large frying pan, heat the olive oil over medium-high heat. Add the steak and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. You'll know it's done when it feels firm to the touch and has a nice brown crust on the outside.

Remove the steak from the pan and set it aside to rest. Reduce the heat to medium and add the minced garlic to the pan. Cook for 1-2 minutes, or until the garlic is fragrant and slightly softened. You'll know it's done when it has a sweet, nutty aroma.

Add the butter to the pan and cook until it's melted and foamy. You'll know it's done when it has a rich, creamy texture and a golden brown color.

Add the chicken broth to the pan and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes, or until it has reduced slightly and thickened. You'll know it's done when it has a rich, velvety texture and a deep, savory flavor.

Add the cooked pasta to the pan and toss to combine with the garlic butter sauce. You'll know it's done when the pasta is well coated and has a nice sheen to it.

Slice the steak against the grain and serve on top of the pasta. Garnish with grated Parmesan cheese and chopped fresh parsley, if desired.