Cook the rotini pasta according to the package instructions. Once done, drain the pasta well and set it aside. Keep a little pasta water if you need to adjust sauce consistency later.

While the pasta cooks, brush oil on both sides of the eye of round steaks. Generously season both sides with Montreal steak spices for flavor.

Heat a large non-stick skillet over medium-high heat. Add the seasoned steaks once the skillet is hot and cook for a few minutes on each side until they reach your desired doneness.

After cooking, transfer the steaks to a cutting board. Cover them with aluminum foil to keep them warm while you finish the sauce.

Wipe the skillet with a paper towel to remove burnt bits. Reduce the heat to medium, add the butter, and melt it completely in the skillet.

Stir the garlic puree into the melted butter. Allow it to cook for about a minute until fragrant.

Pour in the heavy cream along with salt and pepper. Stir well and bring the mixture to a boil, stirring occasionally.

Allow the cream to boil for a couple of minutes until it thickens, then reduce the heat to low to keep warm.

Add the cooked rotini to the skillet with the sauce. Stir gently to ensure that the pasta is fully coated in the creamy Alfredo sauce.

Mix in the shredded parmesan cheese until it melts into the sauce, enhancing the flavor and creaminess.

Slice the cooked steaks into thin pieces, making it easier to serve with the pasta.

Scoop the pasta onto serving plates and top each plate with the sliced steak. Serve immediately and enjoy your delicious Steak Alfredo!