For the Steak:

1. Season the Steaks:

   • Rub the strip steaks with olive oil and season both sides with Kinder’s Buttery Steak Seasoning and The Blend seasoning, or your preferred seasoning mix.

2. Cook the Steaks:

   • Heat a cast-iron skillet or large pan over medium-high heat.
   • Add 2 tablespoons of butter and let it melt.
   • Once the butter is melted and foaming, add the steaks to the pan and sear each side for 3-4 minutes, or until your preferred doneness is achieved.
   • Remove the steaks from the pan and set them aside to rest for a few minutes.

3. Prepare Garlic Butter:

   • In the same pan, add minced garlic and cook for 1-2 minutes, stirring constantly until fragrant.
   • Pour in a little more butter if necessary and toss the steaks back in the pan, basting them with the garlic butter before removing them from the pan.

For the Sauce:

1. Make the Sauce:
   • In the same pan, pour in the chicken broth and scrape up any brown bits from the bottom of the pan to infuse flavor into the sauce.
   • Add the heavy cream, Parmesan cheese, red pepper flakes, oregano, thyme, and chopped sun-dried tomatoes.
   • Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally until the sauce thickens.

Combine with Rigatoni:

1. Prepare Rigatoni:

   • While making the sauce, cook your rigatoni pasta according to the package instructions. Drain and set aside.

2. Combine Pasta and Sauce:

   • Add the cooked rigatoni to the sauce and stir well to coat the pasta with the creamy, cheesy sauce. Let it simmer for an additional 2-3 minutes.

Final Assembly:

1. Serve the Steak:

   • Slice the rested strip steaks against the grain and serve on a plate.

2. Serve the Pasta:

   • Plate the cheesy rigatoni pasta alongside the steak.

3. Garnish:

   • Garnish with extra Parmesan cheese and a sprinkle of fresh herbs (like parsley) if desired.