Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, per packet instructions.

While the pasta cooks, season both sides of the steaks generously with sea salt. Heat a heavy-duty pan (stainless steel or seasoned carbon steel are my preferred) over high heat until it just starts to smoke. Rub the steaks with olive oil and sear for 5 minutes total, flipping every minute for an even crust (this is if you’re aiming for medium-rare). Remove to a plate and let the steaks rest to allow the juices to redistribute, keeping the steak tender. In the meantime, make your sauce.

Without wiping out the pan, reduce the heat to medium-high and add the butter. As soon as it foams, add the diced shallot and sauté for about 1 minute until fragrant. Add the mushrooms, season with a teaspoon of salt, and let them sear for 1 minute before flipping. Continue cooking, tossing occasionally, for 3–4 minutes until golden and their moisture has evaporated.

Stir in the miso paste, Dijon mustard, sweet paprika and soy sauce, coating the mushrooms evenly. Pour in the beef stock, bring to a gentle simmer and reduce for 2 minutes until slightly thickened.

Lower the heat to medium and pour in the cream. Simmer for 4-5 minutes, stirring occasionally, until the sauce has thickened so that it coats the back of a spoon. Stir through the chopped parsley.

Reserve ¼ cup of the pasta cooking liquid. Then drain the pasta and immediately add it to the pan along with the reserved water. Crank the heat to high and toss the pasta for 1 to 2 minutes. This emulsifies the sauce, making it cling to every strand.

Divide the pasta between two bowls. Slice the rested steak and arrange on top. Finish with a generous shower of parmesan and extra parsley. Serve right away.