Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, around 10-12 minutes. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Season the strip steaks with salt and pepper, then sear for 4-5 minutes per side until medium-rare. Remove and let rest.

Lower the heat and add butter to the skillet. Once melted, add minced garlic and sauté until fragrant, about 1-2 minutes.

Add chicken broth and heavy cream to the skillet, stirring to combine. Sprinkle in red pepper flakes, oregano, and thyme, and simmer for 3-4 minutes.

Reduce heat to low, whisk in Parmesan cheese until melted. Stir in sun-dried tomatoes.

Add cooked rigatoni and sliced steak to the sauce, and toss to coat evenly. Warm through for about 1 minute.

Transfer to a serving dish, garnish with additional Parmesan cheese and fresh herbs if desired. Enjoy!