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 while you prepare the sauce.

In a large skillet, melt the butter over medium heat, allowing it to become bubbly and fragrant, about 1-2 minutes.

Add the sliced steak to the skillet and cook for around 5 minutes, stirring occasionally, until the meat is nicely browned but still tender.

Stir in the minced garlic and continue to cook for another minute, keeping an eye on it to prevent burning.

Pour in the heavy cream, stirring gently to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 2-3 minutes.

Sprinkle in the grated Parmesan cheese and stir until it's completely melted and creamy.

Add salt and pepper to taste, ensuring that every bite bursts with flavor.

Add the cooked rigatoni to the skillet, tossing everything together until the pasta is evenly coated in the sauce.

Transfer to serving plates and garnish with freshly chopped parsley.