Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Drain, reserving some pasta water.

Pat the steak dry and season generously with salt, pepper, and smoked paprika. Let rest for 5 minutes.

Heat a tablespoon of butter in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side until golden. Remove and let it rest.

Add remaining butter and minced garlic to the skillet. Sauté for 1-2 minutes until fragrant.

Add the cooked pasta to the skillet and toss in the garlic butter. Slice the rested steak and add it back. Stir in parsley, chives, and red pepper flakes.

Taste and adjust seasoning with salt and pepper. Ensure the pasta is coated in the buttery sauce.

Plate the pasta, garnish with Parmesan cheese, and serve immediately.