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 for about 1-2 minutes until bubbly and fragrant.

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

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

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

Sprinkle in the grated Parmesan cheese and stir until fully melted and incorporated.

Add salt and pepper to taste.

Add the cooked rigatoni to the skillet, tossing to coat evenly in the sauce.

Transfer to serving plates and garnish with fresh parsley.