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.

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

Add the sliced steak to the skillet and cook for around 5 minutes until browned but still tender.

Stir in the minced garlic and cook for another minute, being careful not to burn it.

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

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

Add salt and pepper to taste.

Add the cooked rigatoni to the skillet and toss until evenly coated in the sauce.

Transfer to serving plates and garnish with freshly chopped parsley.