1. Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and reserve 1/4 cup pasta water.

2. While the pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak in a single layer and sear until browned on all sides. Season with salt and pepper. Remove and set aside.

3. Reduce heat to medium and add the remaining tablespoon of butter to the skillet. Stir in minced garlic and cook for 1 minute until fragrant.

4. Pour in the heavy cream and bring to a simmer. Stir in parmesan cheese and whisk until smooth and creamy.

5. Return steak to the skillet and toss to coat in the garlic parmesan sauce.

6. Add the cooked rotini to the skillet and mix well. If needed, stir in some reserved pasta water to adjust the sauce consistency.

7. Garnish with chopped fresh parsley and serve hot.