Boil the pasta. Cook the rotini in salted water until just al dente. Save some starchy water before draining because it fixes sauce that gets too thick.
Season the steak. Pat the cubes very dry, then coat them with salt, pepper, garlic powder, and smoked paprika. Dry meat browns faster.
Sear in batches. Heat oil in a large skillet until shimmering. Brown the steak quickly on all sides, then move it to a plate before it cooks through completely.
Bloom the garlic. Lower the heat and melt butter in the same pan. Stir in the garlic for about 45 seconds, just until fragrant.
Make the Cajun cream. Add cream and Cajun seasoning, scraping up browned bits. Simmer briefly, then stir in Parmesan until the sauce turns smooth.
Toss and finish. Add pasta with a splash of reserved water. Fold in the steak and any juices, then finish with parsley and more Parmesan.
Garlic Butter Steak with Cajun Pasta
Garlic Butter Steak with Cajun Pasta
Get A Real Steak Sear
The steak needs room and heat. If the skillet is crowded, the meat releases moisture and steams before it browns. Work in two batches if your pan is not wide enough. You want dark edges, not gray cubes.
Pull the steak while the center is still a little shy of where you want it. It warms again when it goes back into the pasta. For food safety guidance on beef temperatures, the FoodSafety.gov temperature chart is a useful reference. If steak bites are your favorite part, try garlic butter steak bites with Parmesan cream sauce next.
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