1. Start by heating 1 tablespoon of butter in a large skillet over medium-high heat. Season the steak with salt and pepper, then sear it for 2-3 minutes until it’s nicely browned. Remove the steak from the skillet and set it aside.

2. In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and crushed red pepper flakes, and sauté for about 1-2 minutes until the aroma becomes irresistible.

3. Pour in the heavy cream and let it simmer for 3-4 minutes, allowing the sauce to thicken slightly. Then, stir in the grated Parmesan cheese until it melts seamlessly into the creamy mixture.

4. Now, add the uncooked rotini pasta and the water or broth to the skillet. Bring the mixture to a boil, then reduce the heat, cover, and let the pasta cook for about 10-12 minutes, or until it’s al dente.

5. Once the pasta is cooked, return the seared steak to the skillet and gently mix everything together until the steak is well coated in the creamy, spicy garlic butter sauce.

6. Adjust the seasoning with additional salt and black pepper to your liking. Garnish with fresh chopped parsley for a pop of color and an extra burst of flavor. Serve this dish hot and enjoy every delectable bite!