1. Prepare the Crust:

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
2. Pat the steaks dry and season generously on both sides with salt, pepper, and Cajun seasoning.
3. Heat a large cast-iron skillet over high heat. Add 1 tablespoon of butter. Once hot, sear the steaks for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove steaks from the skillet and let them rest on a plate.
4. Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the skillet. Add the minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated parmesan cheese until the sauce is smooth and creamy. Add the cooked fettuccine and toss to coat evenly in the sauce.
6. Slice the rested steaks against the grain. Serve the creamy fettuccine immediately, topped with the sliced steak and drizzled with any remaining pan sauce. Garnish with fresh parsley.