1. Pat the steak cubes dry with paper towels and place them in a bowl.

2. Drizzle olive oil over the steak, then add Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Toss to coat.

3. Let the steak marinate for 10–15 minutes at room temperature.

4. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.

5. Heat a cast iron skillet over medium-high heat. Add oil and sear steak in a single layer for 2 minutes per side. Add butter at the end, then remove and let rest.

6. In a separate large skillet, heat olive oil or butter over medium heat. Add minced garlic and red pepper flakes. Cook for 1 minute.

7. Pour in heavy cream and bring to a gentle simmer. Lower heat and stir in cream cheese until smooth.

8. Add Parmesan and stir until fully melted. Season with salt and pepper. If the sauce is too thick, add reserved pasta water a bit at a time.

9. Toss cooked rigatoni into the sauce and let it simmer for 1–2 minutes.

10. Plate the pasta and top with rested steak cubes. Garnish with parsley and extra Parmesan.