1. Bring a large pot of salted water to boil. Remove steak from refrigerator, pat completely dry with paper towels, and season both sides generously with salt and pepper. Let sit at room temperature for 15-20 minutes.

2. Heat a large cast-iron skillet over high heat for 3-4 minutes until smoking hot. Add olive oil and swirl to coat.

3. Carefully place steak in the pan. Sear without moving for 3-4 minutes until a deep brown crust forms. Flip once and cook another 3-4 minutes for medium-rare (125-130°F internal temperature).

4. During the last minute of cooking, add 2 tablespoons of butter to the pan and baste the steak continuously with the melted butter using a spoon.

5. While steak cooks, add egg noodles to the boiling water and cook according to package directions (6-8 minutes) until al dente.

6. Transfer steak to a cutting board, tent loosely with foil, and let rest for 5 minutes.

7. Reduce heat to medium. Add remaining 4 tablespoons butter to the same pan. Once melted, add minced garlic and cook for 30 seconds until fragrant but not browned.

8. Pour in beef broth, soy sauce, and Worcestershire sauce. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

9. Drain noodles and add them directly to the garlic butter sauce. Toss well to coat every strand.

10. Slice steak thinly against the grain. Add sliced steak to the noodles and toss gently to combine.

11. Sprinkle with fresh parsley and red pepper flakes if using. Serve immediately with grated Parmesan if desired.