Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain the pasta and set it aside.

Step 2: Cook the Steak

Heat a large skillet over medium-high heat. Add the olive oil and let it warm up. Season the strip steaks generously with both Kinder’s Buttery Steak Seasoning and Kinder’s The Blend Seasoning. When the oil is hot:

Place the steaks in the skillet.

Sear each side for about 4–5 minutes for medium-rare, or until your preferred doneness.

Remove the steaks from the pan and let them rest before slicing into bite-sized pieces.

Step 3: Sauté the Garlic

Reduce the heat to medium and add the butter to the same skillet. Once the butter melts:

Add the minced garlic.

Sauté for about 30 seconds, until the garlic is fragrant.

Step 4: Make the Cream Sauce

Pour in the chicken broth, heavy cream, red pepper flakes, oregano, and thyme. Stir everything together:

Bring the mixture to a simmer.

Let it cook for 3–4 minutes until it thickens slightly.

Slowly whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy.

Stir in the chopped sun-dried tomatoes.

Step 5: Combine the Ingredients

Add the cooked rigatoni and the sliced steak tips into the sauce:

Toss everything together so that the pasta and steak are evenly coated.

Cook for an additional minute to warm through.

Step 6: Serve

Transfer the creamy steak and rigatoni mixture to a serving plate:

Serve hot and enjoy!

Optionally, garnish with extra Parmesan cheese or fresh parsley for added flavor.