Ingredients
Equipment
Method
Pasta
- Bring a large pot of water to a boil. Add 1 teaspoon salt and cook the rotini until one minute shy of al dente, about 8 minutes.
- Reserve 1 cup pasta water, then drain the rotini without rinsing.
Steak and Sauce
- Pat the steak dry. Season with 1 1/2 teaspoons Cajun seasoning, the remaining salt, and black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the steak in a single layer and sear for 2 minutes without moving it.
- Turn the steak and cook for 2 to 3 minutes, until browned and 125 to 130°F inside. Transfer it to a plate.
- Reduce the heat to medium-low. Add 1 tablespoon butter and the garlic, then cook for 30 seconds.
- Pour in the half-and-half and add the remaining Cajun seasoning. Simmer gently for 2 to 3 minutes without boiling.
- Lower the heat and stir in the Parmesan and remaining butter. Add the rotini and enough reserved pasta water to make a glossy sauce.
- Return the steak and its juices to the skillet. Toss for 30 seconds, remove from the heat, and finish with parsley.
Notes
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of half-and-half or water because the pasta absorbs sauce as it rests. Rotini, gemelli, or cavatappi all work, but avoid pre-shredded Parmesan because it can make the sauce grainy.