Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water for later, drain the pasta, and toss with a pat of butter to keep warm.

Pat your steak dry with paper towels, season with salt and pepper, drizzle with soy sauce, and allow to marinate for 10 minutes.

Heat a large skillet over medium-high heat and add olive oil. Sear the marinated steak for 2-3 minutes on each side until golden brown. Let it rest on a cutting board.

In the same skillet, sauté minced garlic in olive oil until fragrant. Add soy sauce, honey, sriracha, rice vinegar, sesame oil, and red pepper flakes. Simmer for 2-3 minutes until thickened.

Add the cooked spaghetti to the sauce, tossing to coat. Slice the rested steak into bite-sized pieces and fold into the pasta mixture.

Serve immediately, garnishing with sesame seeds or fresh parsley.