Cook the rigatoni in a large pot of salted boiling water until al dente, about 10-12 minutes. Drain and set aside.

In a skillet, heat olive oil over medium-high heat and sear the seasoned strip steaks for 4-5 minutes on each side. Remove and let rest.

In the same skillet, melt butter and sauté minced garlic for about a minute. Add chicken broth, cream, red pepper flakes, oregano, and thyme; simmer for 3-5 minutes.

Whisk in grated Parmesan and stir in chopped sun-dried tomatoes. Add cooked rigatoni and toss to coat.

Slice the rested steak tips and fold them into the pasta. Heat through, then serve with additional Parmesan if desired.