In a small bowl, combine 2 tablespoons olive oil, 4 minced garlic cloves, rosemary, thyme, salt, and pepper. Rub the mixture all over the steaks and let them sit at room temperature for 15 minutes while you prepare the pasta.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

While the pasta cooks, melt butter in a large skillet over medium heat. Add the remaining 8 cloves of minced garlic and cook for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the grated Parmesan until melted and smooth. Season with salt and pepper.

Preheat a grill or grill pan to high heat. Brush the grates with the remaining 1 tablespoon of olive oil. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Transfer to a cutting board, tent with foil, and let rest for 5-10 minutes.

Add the drained pasta to the skillet with the creamy garlic sauce. Toss to coat, adding the reserved pasta water a little at a time until the sauce reaches a silky consistency that clings to the pasta. Stir in the 1/4 cup of chopped parsley.

Slice the rested steak against the grain into thin strips. Divide the creamy garlic pasta among four bowls. Top each bowl with slices of grilled steak. Garnish generously with fresh parsley, chives, and a sprinkle of red pepper flakes if desired.