Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, approximately 10-12 minutes. Drain, reserving a cup of pasta water, and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the cubed steak and sear for about 4-5 minutes until browned on all sides, then remove from the skillet.

In the same skillet, lower to medium heat and add 3 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Pour in the heavy cream and stir while cooking for another 2-3 minutes until it starts to thicken slightly. Then, add the Parmesan cheese and mix until melted and smooth.

Add the cooked rigatoni and sautéed steak back into the skillet. Toss gently to coat, adding reserved pasta water if the sauce is too thick.

Season with salt and pepper to taste. Add freshly chopped parsley and stir to incorporate all flavors.