Season rump steaks generously with salt and pepper. Heat a large skillet over medium-high heat and drizzle in olive oil, letting it warm until shimmering. Place steaks in the skillet and sear for 3-4 minutes on each side. Remove from skillet and let rest.

In the same skillet, reduce heat to medium and add butter, garlic, and rosemary. Allow butter to melt completely and spoon over steaks for flavor. Cook for an additional minute or two, then check for desired doneness. Rest steaks for 5 minutes before slicing.

Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Return to the skillet, melt another tablespoon of butter over medium heat. Sauté remaining chopped garlic for 1 minute. Stir in Italian seasoning and chicken stock, letting simmer for 1-2 minutes.

Reduce heat slightly and pour in heavy cream, stirring well. Simmer for 3-4 minutes until sauce thickens.

Add cooked pasta and sliced steak to the skillet. Toss until well coated, adding reserved pasta water to reach desired consistency.

Stir in Parmesan cheese until melted. Add chopped parsley and mix well. Adjust seasoning as needed.

Serve immediately, garnished with more grated Parmesan and freshly ground pepper.