1. Pat the steak dry and cut it into bite-sized cubes. Season with salt and pepper. Let sit for 10 minutes.

2. Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 2–3 minutes per side. Remove and set aside.

3. In the same skillet, lower heat to medium and add butter and minced garlic. Stir for 30–60 seconds until fragrant. Return steak to the skillet and toss to coat in garlic butter.

4. Boil rigatoni in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.

5. In a saucepan, heat heavy cream over medium. Slowly whisk in Parmesan cheese until melted and smooth. Add pasta water if needed to loosen.

6. Toss the cooked rigatoni with the Parmesan sauce until evenly coated. Plate with garlic butter steak and top with parsley if using. Serve hot.