Heat a heavy skillet over medium-high heat, add olive oil and butter. Sear the seasoned steak tips for 3-4 minutes on each side, then rest on a plate.

Boil salted water in a large pot, cook rigatoni until al dente (10-12 minutes). Reserve ½ cup pasta water, then drain and return rigatoni to pot.

In the skillet, melt more butter, sauté minced garlic for 30 seconds. Add heavy cream, simmer for 2-3 minutes.

Stir in the grated Parmesan cheese until melted, add optional cheese if desired. Adjust seasoning with salt, pepper, and Cajun seasoning.

Toss the rigatoni into the sauce, fold in the seared steak tips ensuring even distribution.

Serve garnished with extra Parmesan, black pepper, or hot sauce. Enjoy warm with garlic bread or arugula salad.