Begin by heating a heavy skillet over medium-high heat for about 2 minutes. Add a generous drizzle of olive oil and a tablespoon of butter, letting the butter melt and foam up.

Carefully add the seasoned steak tips to the hot skillet, spreading them out to ensure they cook evenly. Sear them for 3–4 minutes, allowing the meat to form a beautiful, golden-brown crust.

In the same skillet, bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente, usually about 9–11 minutes. Reserve ½ cup of the starchy pasta water, then drain the rigatoni in a colander.

Place the skillet back on medium heat and add another tablespoon of butter. Once melted, toss in the minced garlic and sauté for about 1 minute, just until fragrant and golden.

Pour in the heavy cream and bring it to a gentle simmer, stirring frequently. Gradually add the freshly grated Parmesan cheese, stirring constantly until it's fully melted and the sauce is creamy.

Toss the cooked rigatoni into the creamy sauce, stirring gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Gently fold the seared steak tips back into the skillet with the rigatoni and allow them to mingle for about 1 minute.

Serve your dish hot, plating generous portions of rigatoni topped with hearty steak tips. Sprinkle extra Parmesan cheese and a dash of black pepper over each bowl.