1-First Step: Mise en place and pasta Bring a large pot of water to a heavy boil and salt it generously. The water should taste like the sea; this is the primary way to season the pasta. Add 12 oz rigatoni and cook until al dente, about 8 to 10 minutes. While the pasta cooks, chop the garlic, pat the steak tips dry, and measure cheeses and cream.

2-Second Step: Season and sear the steak Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Season the 1 lb steak tips with salt, freshly ground black pepper, and 1 teaspoon garlic powder. When the oil is shimmering and just starting to smoke, add steak in a single layer, but do not overcrowd the pan. Sear in batches if needed. Sear each piece for 2 to 3 minutes per side until a deep brown crust forms. Aim for medium-rare to medium doneness (about 135 to 145°F internal temperature). Remove the steak to a plate and let it rest briefly while you make the sauce; resting helps juices redistribute for tender bites.

3-Third Step: Build the garlic butter sauce Reduce heat to medium. Add 2 tablespoons butter to the same skillet; the fond left behind from the steak will add flavor to the sauce. Add 4 cloves minced garlic and sauté for about 1 minute, stirring constantly so the garlic softens and becomes fragrant but does not burn. Pour in 1 cup heavy cream and add 1 teaspoon Italian seasoning. Stir and bring to a gentle simmer; avoid a rolling boil to keep the cream from breaking. Simmer for 1 to 2 minutes until the mixture thickens slightly.

4-Fourth Step: Add the cheeses Lower the heat to medium-low. Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan a handful at a time. Keep stirring until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed. The cheeses will melt into a glossy, slightly stretchy sauce that clings to the rigatoni.

5-Fifth Step: Combine pasta and steak Return the drained rigatoni and the rested steak tips to the skillet with the sauce. Add the remaining 1 tablespoon butter as a finishing touch; it adds gloss and a mild butter note. Toss everything gently to coat the pasta and steak in sauce, so each rigatoni ridge grabs creamy flavor. Heat through for 1 to 2 minutes so everything blends.

6-Final Step: Garnish and serve Sprinkle fresh chopped parsley over the top and serve warm. A light grind of black pepper and extra Parmesan at the table are welcome. Enjoy immediately for the best texture and flavor.