Heat a large skillet over medium-high heat and add olive oil and butter. Sear the steak tips for 4-5 minutes until golden brown.

In a separate pot, bring salted water to a boil. Cook rigatoni for 8-10 minutes until al dente. Reserve ½ cup pasta water before draining.

In the same skillet, reduce heat to medium and add more butter. Sauté minced garlic for 1 minute.

Pour in the heavy cream, simmer for 3-4 minutes until slightly thickened.

Gradually add Parmesan cheese while stirring until melted. Adjust seasoning with salt, pepper, and Cajun seasoning.

Toss drained rigatoni in the creamy sauce, adjusting consistency with reserved pasta water if needed.

Fold the seared steak tips into the rigatoni and heat through for 1-2 minutes.

Plate the dish and garnish with extra Parmesan and black pepper. Serve immediately.