Begin by boiling water in a large pot. Add a pinch of salt and toss in the rigatoni. Cook according to the package directions until al dente, then drain and set aside, reserving a bit of pasta cooking liquid.

In a large skillet over medium-high heat, add a drizzle of olive oil. Season the steak tips with salt and pepper. Once the oil is hot, add the steak to the skillet. Sear the steak for 5-7 minutes, until browned on all sides.

Reduce heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds, allowing the garlic to become fragrant. Then, add the butter and let it melt, stirring the steak tips to coat them with the garlicky goodness.

Lower the heat and pour in the heavy cream, stirring the mixture gently. Gradually add the grated Parmesan cheese, mixing until the sauce is creamy and smooth. If the sauce seems too thick, add a bit of reserved pasta water to reach your desired consistency.

Add the cooked rigatoni to the skillet and toss until each piece of pasta is well coated in the garlic butter sauce. Make sure to combine everything well!

Transfer the steak and pasta mixture to serving plates. Top with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired. Enjoy your hearty meal!