Step 1: Season the Steak
Pat the steaks dry with paper towels to help get a good sear. In a small bowl, mix the Cajun seasoning, salt, and pepper. Rub this seasoning all over both sides of the steaks, making sure they’re evenly coated. Let them rest while you heat your pan.

Step 2: Sear the Steak
Heat olive oil in a cast-iron skillet over medium-high heat until it’s shimmering. Carefully add the steaks and cook undisturbed for about 3 to 4 minutes, so they develop a nice crust. Flip and cook another 3 to 4 minutes for medium-rare, or longer if you prefer your steak more done.

Step 3: Add Garlic Butter and Baste
In the last minute of cooking, add 2 tablespoons of butter, minced garlic, and smoked paprika to the skillet. Tilt the pan and spoon the melted garlic butter over the steaks continuously to infuse them with flavor.

Step 4: Rest the Steak
Remove the steaks from the skillet and place on a plate. Tent loosely with foil and let rest for 5 to 10 minutes. Resting allows the juices to redistribute, keeping the steak juicy and tender.

Step 5: Cook the Pasta
While the steak rests, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain well and set aside.

Step 6: Make the Creamy Sauce
In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.

Step 7: Add Cheese and Seasonings
Lower the heat to low. Stir in Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper. Stir until the cheese melts and the sauce becomes thick and creamy. Adjust seasoning to taste.

Step 8: Combine Pasta and Sauce
Add the cooked rigatoni to the sauce and toss gently to coat every piece with cheesy goodness.