In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the sirloin steak generously with salt and pepper, then add it to the pot, searing for about 3-4 minutes on each side until nicely browned. Once seared, carefully remove the steak from the pot and set it aside on a plate.

In the same pot, add 1 cup of minced garlic and sauté for approximately 1 minute, allowing it to become fragrant but careful not to let it brown.

Introduce 1 cup of orzo pasta to the pot, stirring continuously for about 1-2 minutes.

Pour in 4 cups of beef broth and bring to a rolling boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 10 minutes.

Stir in 1 cup of heavy cream, 2 tablespoons of butter, and 1 cup of Parmesan cheese into the pot. Return the cooked steak to the pot and allow it to heat through for an additional 2-3 minutes.

Taste the dish and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped parsley.