Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain and set aside.

Heat butter and olive oil in a large skillet over medium-high heat.

Add steak pieces, season with salt, pepper, and red pepper flakes, and sear for 2-3 minutes per side until browned and cooked to desired doneness.

Add garlic and parsley, stirring for another 30 seconds. Remove steak from the pan and set aside.

In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Pour in heavy cream, stirring constantly. Add Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until smooth.

Mix in reserved pasta water to thin the sauce slightly.

Toss cooked rigatoni into the creamy sauce, coating well.

Plate the pasta and top with garlic butter steak. Garnish with fresh parsley and extra Parmesan.