Bring a large pot of salted water to a boil. Add 8 ounces of rigatoni pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water for the sauce.
Pat the 2 ribeye steaks dry with paper towels. Season generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for about 3-4 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove steaks from the pan and tent loosely with foil to rest.
Reduce heat to medium. Add 4 tablespoons of unsalted butter to the same skillet. Once melted, add 4 cloves minced garlic and sauté for 1-2 minutes until fragrant but not browned. This garlic butter will soak into the steaks and later coat the pasta beautifully.
In a separate saucepan, pour 1 cup of heavy cream and heat gently over medium-low heat. Stir in 1 teaspoon Italian seasoning and 1 cup grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
Add the cooked rigatoni into the creamy Parmesan sauce and toss to coat evenly. Taste and adjust seasoning with salt and pepper if needed.
Slice the rested ribeye steaks against the grain. Serve alongside a generous portion of creamy Parmesan rigatoni. Drizzle the garlic butter from the skillet over the steak slices. Garnish with freshly chopped parsley for a burst of color and freshness.
