1. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 10–12 minutes. Reserve ½ cup of pasta water, then drain and set aside.

2. Pat the steak dry and cut into bite-sized cubes. Season with salt and pepper.

3. In a large skillet over medium-high heat, heat olive oil and 1 tablespoon of butter. Sear the steak cubes in batches for 2–3 minutes per side until browned. Transfer to a plate and cover loosely with foil.

4. Lower the heat and add remaining butter to the skillet. Stir in minced garlic and sauté for 30 seconds until fragrant. Return steak to the pan and toss in the garlic butter. Remove from heat.

5. In a separate saucepan, warm the heavy cream over medium heat. Add Parmesan, garlic powder (if using), and a pinch of salt. Stir until the sauce thickens and becomes smooth.

6. Add cooked rigatoni to the cream sauce and toss gently to coat. Simmer for 1–2 minutes to blend.

7. Plate the pasta and top or serve alongside garlic butter steak. Garnish with chopped parsley and crushed red pepper flakes. Serve immediately.