Garlic Butter Steak Bites with Creamy Cheesy Rigatoni

Bring a large pot of well-salted water to a boil and cook the rigatoni until al dente, 8 to 10 minutes. Scoop out 1/2 cup (120 ml) of the pasta water, then drain.

Meanwhile, pat the steak dry and season it with the garlic powder, salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Sear the steak in batches for 2 to 3 minutes per side, until well browned outside and cooked to your liking (145°F / 63°C for medium). Transfer to a plate.

Lower the heat to medium and melt 2 tablespoons of the butter in the same pan. Add the garlic and stir for about 1 minute, until fragrant.

Pour in the cream, add the Italian seasoning and bring to a gentle simmer, scraping up the browned bits from the pan. Stir in the Parmesan and then the mozzarella a handful at a time until the sauce is smooth.

Add the drained rigatoni and toss to coat, loosening the sauce with a splash of pasta water if it is too thick.

Return the steak and its juices to the pan with the remaining tablespoon of butter and toss until heated through. Season to taste, sprinkle with parsley and serve.