• Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper.
• Sear steak cubes in batches for 3–5 minutes until browned and cooked to desired doneness. Remove and set aside.
• In the same skillet, lower heat to medium, add butter, and stir in minced garlic. Cook for 1 minute until fragrant.
• Return steak to skillet and toss to coat in the garlic butter. Turn off heat.
• Bring a pot of salted water to a boil. Cook rigatoni until al dente, drain, and reserve 1/4 cup of pasta water.
• In a saucepan, heat heavy cream over medium. When it simmers, reduce to low and stir in cheeses: Parmesan, Mozzarella, Fontina, and Gorgonzola. Stir until smooth.
• Add cooked rigatoni to the sauce and toss to coat. Use reserved pasta water if needed to thin.
• Plate the pasta and top with garlic butter steak. Drizzle extra butter from the pan.
• Sprinkle with parsley and red pepper flakes if desired. Serve immediately.

Notes:

• Make sure the skillet is hot before adding the steak to get that perfect sear.
• Don’t overcrowd the pan—sear steak in batches for even browning.
• If your cheese sauce gets too thick, add a splash of reserved pasta water or more cream.