Cook the rotini pasta according to the directions on the package. Drain and set aside.
While the pasta is cooking, brush the oil on both sides of the steaks.
Season both sides of the steaks with the steak spice.
Heat a large nonstick skillet over medium-high heat.
Once the skillet is hot, add the steaks to the skillet.
Cook the steaks for a few minutes and then flip, continuing to cook to your desired doneness. I use an instant-read thermometer and cook my steaks to 130-135°F for medium-rare.
Transfer the cooked steaks to a cutting board and cover with aluminum foil to keep them warm.
Give the skillet a quick wipe with a paper towel to remove any burnt bits and reduce the heat to medium.
Add the butter to the skillet.
Once the butter is melted, add the garlic puree to the skillet and stir well.
Add the heavy cream, salt, and pepper to the skillet.
Stir well and bring to a boil.
Leave the cream to continue boiling for a few minutes to allow it to thicken.
Reduce the heat to low, add the cooked rotini noodles to the skillet, and stir until they are all coated in sauce.
Add the shredded parmesan to the skillet and stir until the cheese is melted.
Slice the steaks.
Scoop the pasta onto serving plates and top with steak slices.
Serve and enjoy!