1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.

2. While the pasta cooks, pat the steak dry and season both sides with Cajun seasoning, salt, and pepper.

3. Heat olive oil in a skillet over medium-high heat and sear the steak for 3–4 minutes per side. Remove from the pan and let it rest before slicing.

4. In the same skillet, reduce the heat and add butter. Once melted, stir in the minced garlic and cook until fragrant.

5. Pour in heavy cream and simmer for 3–5 minutes until slightly thickened.

6. Stir in the Parmesan and mozzarella cheeses until the sauce becomes rich and smooth. Adjust seasoning if needed.

7. Toss the cooked rigatoni into the sauce until fully coated.

8. Add the sliced steak on top or mix it into the pasta.

9. Serve immediately with extra Parmesan sprinkled over the top.