1. Prepare Ingredients
Pat steak dry with paper towels and season both sides with salt and pepper. Shuck the corn and cut kernels off the cob if using fresh corn. Mince garlic and grate Parmesan cheese.

2. Cook the Steak
Heat a large skillet over medium-high heat and add olive oil. Add the steak and sear for about 4–5 minutes per side for medium-rare. Transfer steak to a cutting board and allow it to rest.

3. Sauté Corn and Garlic
Reduce heat to medium. In the same skillet add corn and cook for 3–4 minutes until lightly golden. Add minced garlic and cook for 1 minute until fragrant.

4. Cook the Pasta
Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.

5. Make the Creamy Parmesan Sauce
Add butter to the skillet and let it melt. Stir in flour and cook for about 1 minute while whisking. Slowly pour in milk while stirring until smooth. Simmer until the sauce thickens slightly. Add Parmesan cheese and stir until melted and creamy.

6. Combine Pasta and Sauce
Add drained pasta to the skillet and toss to coat evenly. Add a splash of reserved pasta water if the sauce is too thick.

7. Slice the Steak
Slice rested steak against the grain into bite-size pieces.

8. Finish the Dish
Add steak pieces to the pasta and gently mix. Garnish with parsley and extra Parmesan before serving.