Cook the Bowtie Pasta

• Bring a large pot of salted water to a boil.
• Add the bowtie pasta and cook according to the package directions until al dente.
• During the final 2 minutes of cooking, add the sweet corn to the boiling pasta water.
• Reserve ¼ cup of pasta water, then drain the pasta and corn. Set aside.

Season the Steak

• Pat the steak pieces dry with paper towels.
• Season with smoked paprika, Italian seasoning, salt, and black pepper.
• Toss until the pieces are evenly coated.

Sear the Steak

• Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
• Add the steak in a single layer, working in batches if necessary to avoid overcrowding.
• Sear for 2–3 minutes per side, depending on the size of the pieces and desired doneness.
• Add the minced garlic during the final 30 seconds and stir until fragrant.
• Transfer the steak to a plate and let it rest while preparing the sauce. For whole-muscle steak pieces, cook to at least 145°F (63°C) and rest for 3 minutes for food safety.

Prepare the Creamy Parmesan Sauce

• Reduce the heat to medium and add 2 tablespoons of butter to the same skillet.
• Stir in the minced garlic and cook for about 30 seconds.
• Sprinkle in the flour and whisk for 1 minute to create a smooth base.
• Slowly pour in the heavy cream and milk, whisking continuously to prevent lumps.
• Add the Italian seasoning, smoked paprika, salt, and black pepper.
• Simmer gently for 3–4 minutes, stirring until the sauce begins to thicken.
• Reduce the heat to low and gradually stir in the grated Parmesan until melted and smooth.

Combine the Pasta and Corn

• Add the cooked bowtie pasta and sweet corn to the Parmesan sauce.
• Toss gently until everything is evenly coated.
• Add a little reserved pasta water if the sauce is too thick.
• Stir in 1 tablespoon of butter for extra richness.

Add the Steak

• Return the cooked steak and any accumulated juices to the skillet.
• Gently toss or arrange the steak over the creamy pasta.
• Let everything warm together for 1–2 minutes without boiling the sauce.

Garnish and Serve

• Sprinkle with fresh parsley, extra Parmesan, and cracked black pepper.
• Serve immediately while the sauce is creamy and the steak is tender.