Directions:

. Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside.

. Sear the steak tips: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the steak tips with salt, black pepper, and garlic powder. Sear the steak in batches for 2-3 minutes per side until browned and cooked to your liking. Remove and set aside.

. Make the garlic butter: In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.

. Prepare the cream sauce: Pour in the heavy cream and sprinkle in the Italian seasoning. Stir and bring to a gentle simmer, then mix in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy.

. Combine everything: Return the cooked rigatoni to the skillet and toss to coat it in the sauce. Add the steak tips back to the skillet and drizzle with the remaining tablespoon of butter. Gently toss to combine.

. Serve: Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve warm.