In a large pot of salted water, boil the pasta for one minute shy of the package instructions. Drain and set aside, reserving ½ cup pasta water. Do not rinse.

While your pasta is cooking, add butter to a large heavy skillet on medium high heat. Season ribeye steaks with salt and pepper.

Add the steak to the pan and cook for 4 minutes. Flip the steak and cook an additional 4 minutes until well seared on both sides. Remove from the pan and let rest covered with a piece of foil.

Add the garlic and thyme to the pan, stirring and cooking for 30 seconds.

Add in the heavy cream and Worcestershire sauce, stirring well. Bring to a simmer and cook for 3-4 minutes until slightly thickened.

Stir the Parmesan cheese into the sauce until it's fully combined and melted.

Add the frozen peas and stir well until peas are heated through.

Add the pasta to the sauce mixture and toss to coat. Slice the steaks thinly against the grain, add to pasta and mix gently to coat and heat the steak. Serve with additional Parmesan cheese if desired.