1. Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper.

2. Sear steak cubes in batches for 3–5 minutes until browned and cooked to desired doneness. Remove and set aside.

3. In the same skillet, lower heat to medium, add butter, and stir in minced garlic. Cook for 1 minute until fragrant.

4. Return steak to skillet and toss to coat in the garlic butter. Turn off heat.

5. Bring a pot of salted water to a boil. Cook rigatoni until al dente, drain, and reserve 1/4 cup of pasta water.

6. 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.

7. Add cooked rigatoni to the sauce and toss to coat. Use reserved pasta water if needed to thin.

8. Plate the pasta and top with garlic butter steak. Drizzle extra butter from the pan.

9. Sprinkle with parsley and red pepper flakes if desired. Serve immediately.