Pat the ribeye or sirloin steaks dry and season both sides with Cajun seasoning, salt, and black pepper. Heat olive oil in a skillet over medium-high heat.

Sear the steaks in the skillet for 3-4 minutes until browned, then flip and cook for another 3-4 minutes or until desired doneness. Remove and let rest.

Boil a large pot of salted water. Add fettuccine pasta and cook according to package instructions (about 8-10 minutes). Drain thoroughly.

In the same skillet, melt the butter, add minced garlic, and sauté for about 30 seconds. Pour in heavy cream, bring to a simmer, and add Parmesan cheese and paprika.

Thicken the sauce by cooking for 5-7 minutes, then fold in the drained fettuccine until well-coated. Heat through.

Slice the rested steaks thinly. Plate the fettuccine and top with steak slices. Garnish with parsley and red pepper flakes.