Prepare the steak by cutting into bite-sized cubes about ¾ inch each. Pat dry with paper towels and season generously with kosher salt and fresh pepper on both sides.

Fill a large pot with salted water and bring to a rolling boil. The water should taste like the sea to properly season the ravioli.

Heat a large skillet over high heat until very hot. Working in batches to avoid crowding, sear the steak cubes for 2-3 minutes per side until golden brown. Transfer to a plate.

Once water is boiling, gently add the cheese ravioli and cook according to package directions, usually 3-4 minutes. Reserve 1 cup of pasta water before draining.

In the same skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, stirring frequently.

Continue cooking for another 2-3 minutes, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma.

Add the cooked ravioli and seared steak back into the skillet with the brown garlic butter. Add lemon juice and ½ cup reserved pasta water. Toss gently.

Stir in remaining 1 tablespoon butter, fresh parsley, and red pepper flakes if using. Taste and adjust seasoning with salt and pepper as needed.

Divide between serving plates and top with grated Parmesan cheese. Serve immediately while hot with lemon wedges and fresh parsley on the side.