Begin by heating a heavy skillet over medium-high heat. Add a tablespoon of olive oil and a knob of butter, allowing them to melt and shimmer.

Season the steak tips with Cajun seasoning, salt, and pepper. Carefully add them to the hot skillet in a single layer. Sear for about 3-4 minutes on each side until browned and crisp.

In a separate large pot, bring salted water to a rolling boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Before draining, reserve ½ cup of the pasta water.

Return the skillet to medium heat, adding another tablespoon of butter. Once it melts, sauté minced garlic for about 1 minute until fragrant.

Slowly pour in the heavy cream, stirring to combine with the garlic and butter. Bring to a gentle simmer for about 2-3 minutes.

Add the freshly grated Parmesan cheese to the simmering cream, stirring continuously until it melts and the sauce becomes smooth.

Toss the cooked rigatoni into the creamy sauce, stirring gently to coat every piece evenly. If the sauce appears too thick, drizzle in a bit of the reserved pasta water.

Fold the seared steak tips back into the skillet with the rigatoni and sauce. Allow everything to heat through for about 2 minutes.

Plate the dish, garnishing with extra grated Parmesan and a sprinkle of black pepper.