Begin by bringing a large pot of salted water to a boil over high heat. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season your strip steak generously with salt and pepper, then add it to the skillet. Sear the steak for 4-5 minutes on each side until golden crust is achieved, ideally medium-rare. Remove the steak and let it rest.

In the same skillet, reduce the heat to medium and add 3 tablespoons of butter. Once melted, add 3 minced garlic cloves, sautéing for about 30 seconds until fragrant. This will form the base for your garlic butter sauce.

Pour in 1 cup of chicken broth and ½ cup of heavy cream. Stir well, bringing it to a gentle simmer. Cook for about 3-4 minutes, letting it reduce slightly and develop a rich texture.

Whisk in ½ cup of freshly grated Parmesan cheese until melted and smooth. Stir in ½ cup of chopped sun-dried tomatoes, allowing the sauce to simmer for another minute for flavors to meld.

Slice the rested steak into bite-sized pieces and add it to the skillet, along with the cooked rigatoni. Toss everything together until well-coated in the sauce, heating through for about 2 minutes.

Scoop generous portions onto warm plates. Garnish with fresh parsley and an additional sprinkle of Parmesan. Serve immediately.