Sear the Steak
Season the rump steaks generously with salt and pepper. Heat the olive oil in a large skillet (cast iron is best) over high heat. Add the steaks and cook for 3-4 minutes per side until a deep brown crust forms.

Butter Baste
Reduce heat slightly. Add the 2 tablespoons of butter, finely chopped garlic, and the rosemary sprig to the pan. Once the butter melts, tilt the pan and spoon the hot butter over the steaks continuously. Cook until the steak reaches your desired doneness. Remove from the pan and let rest on a board for at least 5 minutes.

Cook the Pasta
While the steak rests, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Important: Reserve 1-2 cups of the starchy pasta water before draining.

Start the Sauce
In a skillet (you can use the steak pan, just wipe out any burnt bits), melt the remaining 2 tablespoons of butter. Add the chopped garlic and sauté over medium-low heat for 1 minute until fragrant.

Build the Flavor
Stir in the Italian seasoning and pour in the low-sodium chicken stock. Let it simmer for 1-2 minutes to reduce slightly.

Simmer the Cream
Pour in the heavy cream and continue to simmer for a few minutes until the sauce begins to thicken and coat the back of a spoon.

Combine and Serve
Add the cooked pasta to the sauce along with the grated Parmesan cheese. Slice the rested steak thinly and add it to the pan. Toss everything together. If the sauce is too thick, splash in a little of the reserved pasta water to make it glossy. Garnish with chopped parsley and extra pepper before serving.