1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1 cup of pasta water, then drain.

2. Pat the steak dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear steak for 3-4 minutes per side. Remove from skillet and let rest before slicing into strips.

3. Reduce heat to medium and add butter to the same skillet. Once melted, stir in minced garlic and cook for 1 minute until fragrant.

4. Pour in beef broth to deglaze the skillet, scraping up any browned bits. Let it simmer briefly, then stir in heavy cream and parmesan cheese. Simmer until the sauce thickens.

5. Add the cooked rigatoni to the sauce, tossing to coat. Use reserved pasta water to adjust consistency if needed.

6. Fold in the sliced steak and cook together for 1-2 minutes. Garnish with chopped parsley before serving.