• Start by bringing a large pot of salted water to a boil, then cook your 10 ounces pasta like linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta (it will help loosen up the sauce, if needed).

To cook the steak:

• Bring the 1 pound rump steaks to room temperature by allowing them to sit on the counter for 15-20 minutes. Season generously with Kosher salt and pepper
• Heat the 1 tablespoon olive oil in a large skillet over high heat. Add the steak and cook undisturbed for 4-6 minutes (depending on the thickness), then flip and cook for 4-6 minutes more; drizzle with 1 tablespoon Worcestershire sauce.
  
• Remove the steaks from the pan and let them rest for 5 minutes before slicing thinly.
  
• My steaks are about 1 inch thick, and I cooked them for 6 min, flipped, and cooked for 4 more min for medium.

To make the creamy sauce:

• Melt the 2 tablespoons butter in the same skillet you used to cook the steak. Add the chopped 3-4 garlic cloves and cook for 1 minute over medium-low heat. Stir in the 1 1/2 cup low-sodium beef stock and bring to a boil, stirring through the bottom of the pan to deglaze.
  
• Add the 8 ounces cream cheese and stir well until the sauce is smooth.
  
• Add the cooked pasta and stir to coat while still on the heat. The sauce will continue to thicken. Add a bit of the reserved pasta water if the pasta looks too dry.
  
• Remove the skillet from the heat and add the sliced steak, together with all the juices. Sprinkle it with 4 ounces crumbled blue cheese and serve immediately.