1. Pat the steak dry, cut into bite-sized cubes, and season with salt, pepper, and Cajun seasoning. Let it rest at room temperature.

2. Bring a pot of salted water to a boil. Cook the rotini pasta until al dente, drain, and reserve 1/2 cup pasta water.

3. In a hot cast iron skillet, melt 1 tbsp butter with olive oil and sear the steak in batches until browned, about 1-2 minutes per side. Set aside.

4. Reduce heat to medium. Melt remaining butter in the skillet and sauté garlic for 30 seconds until fragrant.

5. Pour in the cream, stir in Cajun seasoning and Parmesan, and simmer until slightly thickened, about 3–5 minutes. Add a splash of pasta water if needed.

6. Add the cooked pasta to the sauce and toss to coat. Return steak to skillet, sprinkle with red pepper flakes and parsley. Serve hot.