Cooking Steps

• Grab a large skillet and set it over medium-high heat. Melt a couple of tablespoons of butter until it’s foamy, then season the sirloin steak with salt and pepper, and carefully add it to the skillet. Sear for about 2-3 minutes per side until it’s beautifully browned and juicy. Once done, remove the steak and set it aside.
• In the same skillet, reduce the heat to medium and add a bit more butter. Toss in the minced garlic and crushed red pepper flakes, sautéing gently for 1-2 minutes until fragrant; avoid browning the garlic.
• Pour in the heavy cream, stirring well to combine. Let it simmer for 3-4 minutes, then if you choose, add in the grated Parmesan cheese and stir until it melts into the creamy goodness.
• Add the rotini pasta along with enough water or broth to cover it completely. Bring to a boil, then lower the heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened beautifully.
• Return the steak and any juices back to the skillet. Toss everything together to coat and warm through for an additional 1-2 minutes. Taste and adjust the seasoning if necessary.
• Finish off with a sprinkle of chopped parsley and more Parmesan if desired. Serve this comforting dish straight from the pan and enjoy every creamy bite!