1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 cup pasta water, then drain and set aside.

2. Season ribeye steak with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear steak for 3–4 minutes per side.

3. Add butter and smashed garlic to skillet, then baste steak with garlic butter. Remove steak and let rest before slicing thinly.

4. In a saucepan, heat heavy cream over medium heat. Stir in mozzarella, parmesan, fontina, and cream cheese. Whisk until melted and smooth. Add reserved pasta water if needed.

5. Stir cooked rigatoni into cheese sauce. Add chopped parsley and adjust seasoning.

6. Plate the cheesy pasta and top with sliced garlic butter steak. Garnish with more parsley and parmesan. Serve hot.