Bring a large pot of heavily salted water to a boil. Cook 1 lb (450g) of rigatoni pasta for 1 minute less than package instructions. Reserve 1/2 cup (120ml) of pasta water, then drain.

Rub the dry steak with 1 tbsp (15ml) of olive oil and 2 tbsp (14g) of cajun seasoning, pressing it firmly to create a heavy coating.

Heat 1 tbsp (15ml) olive oil in a cast-iron skillet until smoking. Sear steak for 3-4 minutes per side to form a charred dark crust. Rest on a cutting board for 10 minutes to ensure a medium-rare pink center.

Reduce heat to medium-low. Melt 2 tbsp (30g) butter in the skillet. Add 4 minced garlic cloves (20g) and cook for 30 seconds. Stir in 2 tbsp (30g) tomato paste and 1 tbsp (7g) cajun seasoning, cooking for 2 minutes.

Slowly whisk in 2 cups (480ml) heavy cream. Simmer for 3-4 minutes until glossy and orange-tinted. Remove from heat and stir in 1/2 cup (45g) freshly grated parmesan cheese.

Toss the warm rigatoni into the sauce, adding a splash of reserved pasta water if needed. Slice the rested steak against the grain. Serve the pasta topped with steak slices, a generous dusting of parmesan, and a sprinkle of minced parsley.