1. Bring the steaks to room temperature for 30 minutes and pat dry with paper towels. Season with Cajun seasoning, smoked paprika, salt, and pepper on both sides.

2. Bring a large pot of salted water to boil. Cook the rigatoni until just al dente. Drain and reserve ½ cup pasta water.

3. In a medium skillet, melt 2 tablespoons butter. Add 3 cloves minced garlic and sauté until fragrant. Stir in flour and cook 1 minute to form a roux.

4. Slowly whisk in heavy cream and milk. Simmer until thickened, about 3–4 minutes.

5. Stir in Parmesan, mozzarella, Cajun seasoning, salt, and pepper. Add cooked pasta and reserved pasta water. Stir to coat evenly, then reduce to low.

6. In a cast iron skillet, heat 1 tablespoon olive oil over medium-high heat. Sear steaks 3–4 minutes per side.

7. Add 4 tablespoons butter, garlic, parsley, and red pepper flakes to the pan. Baste steaks with the melted butter for 1 minute.

8. Remove steaks from pan and let rest 5–10 minutes. Slice against the grain.

9. Plate creamy rigatoni and top with sliced steak. Drizzle with remaining garlic butter and garnish with parsley.