1. Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente. Reserve 1 cup of pasta water before draining. Set pasta aside.

2. Pat the steak dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steak for 3–4 minutes per side. Remove from the pan and let it rest before slicing thinly against the grain.

3. In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1 minute.

4. Reduce the heat to low and add the heavy cream. Stir in Parmesan, mozzarella, Fontina, and cream cheese. Stir continuously until the cheese melts into a smooth sauce. Add pasta water a little at a time to loosen if needed.

5. Add the rigatoni into the sauce and stir to coat well. Fold in the sliced steak and combine gently.

6. Plate the pasta and steak mixture. Garnish with chopped parsley before serving.