1. Pat steak cubes dry, season with salt and pepper. Heat cast iron skillet over medium-high heat and melt 1 tablespoon butter. Sear steak cubes in batches for 3–4 minutes until browned. Set aside.

2. Bring a pot of salted water to boil. Cook rigatoni until al dente. Drain and reserve 1/4 cup pasta water.

3. In the same skillet, melt 2 tablespoons butter. Add garlic and sauté until fragrant, about 1 minute.

4. Reduce heat to low. Pour in heavy cream, then gradually add cheeses while whisking until smooth. Add reserved pasta water to adjust consistency if needed.

5. Toss cooked rigatoni into the cheese sauce. Mix until coated. Stir in chopped parsley.

6. Plate pasta alongside steak cubes. Drizzle leftover garlic butter from the skillet over the steak if desired. Serve immediately.