Cook the Pasta: Bring a large pot of salted water to a boil and add the rigatoni. Cook according to package instructions until al dente, usually about 10-12 minutes. Drain well and set aside.

Melt the Butter: In a large skillet, melt the butter over medium heat for about 1-2 minutes until bubbly and fragrant.

Sear the Steak: Add the sliced steak to the skillet and cook for around 5 minutes until browned and tender.

Add Garlic: Stir in the minced garlic and continue to cook for another minute, taking care not to burn it.

Incorporate the Cream: Pour in the heavy cream, stirring to combine, and bring to a gentle simmer for 2-3 minutes.

Mix in Cheese: Sprinkle in the grated Parmesan cheese and stir until melted and creamy.

Season: Add salt and pepper to taste, ensuring balanced flavor.

Combine with Rigatoni: Add the cooked rigatoni to the skillet, tossing until evenly coated in sauce.

Serve: Garnish with freshly chopped parsley before serving.