1. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once hot, sear the steak cubes in batches. Season with salt and pepper, cooking until browned on all sides. Remove and set aside.

2. In a large pot of salted boiling water, cook rotini until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.

3. In the same skillet used for the steak, reduce heat to medium and add 1 tablespoon butter. Add minced garlic and sauté until fragrant (about 1 minute).

4. Pour in heavy cream and simmer for 2–3 minutes. Gradually whisk in grated parmesan cheese until the sauce becomes smooth and creamy.

5. Return steak bites to the skillet and stir to combine.

6. Add cooked rotini and splash in a bit of reserved pasta water to help the sauce cling to the pasta. Toss gently until everything is evenly coated.

7. Finish with chopped parsley and a sprinkle of red pepper flakes (optional). Serve hot and enjoy!