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

In a large skillet, heat olive oil over medium-high heat until shimmering. Season strip steaks with salt and pepper. Sear steaks for 4-5 minutes on each side until golden brown. Transfer steaks to a plate and let them rest.

Slice the rested steak into bite-sized pieces against the grain.

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for about 30 seconds until fragrant.

Pour in chicken broth and heavy cream, stirring to combine. Add red pepper flakes, oregano, and thyme, and simmer for 3-4 minutes until thickened.

Gradually whisk in Parmesan cheese until the sauce is smooth. Fold in sun-dried tomatoes if using.

Add rigatoni and sliced steak to the skillet, tossing to coat with sauce. Cook on low heat for about 1 minute to heat through.

Serve hot, garnished with additional Parmesan cheese and freshly cracked black pepper.