1. Season the steak generously with salt, pepper, and a pinch of cayenne pepper.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 3–4 minutes per side for medium-rare, or longer if you prefer. Remove from skillet and let rest.

3. Cook spaghetti according to package directions. Reserve 1 cup of pasta water, then drain.

4. Lower heat to medium. Add remaining olive oil and minced garlic to the skillet. Cook for 30 seconds, just until fragrant — don’t let it burn.

5. Pour in the beef broth and balsamic vinegar, scraping up browned bits. Let simmer for 1–2 minutes to reduce slightly.

6. Add butter and stir until melted. Slice the rested steak against the grain.

7. Return steak and drained pasta to the skillet. Toss everything to coat in the sauce. Add pasta water as needed to loosen the sauce.

8. Garnish with chopped fresh parsley and serve immediately.