1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente; reserve 1/2 cup pasta water, then drain.

2. Pat steaks dry; season all over with 1 tsp salt and 1/2 tsp pepper.

3. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear steaks 3–4 minutes per side for medium-rare. Transfer to a plate to rest.

4. Reduce heat to medium; add 4 tbsp butter and the minced garlic. Cook 45–60 seconds until fragrant.

5. Spoon some garlic butter over the rested steaks; slice across the grain into strips.

6. In a saucepan, warm 1 1/2 cups heavy cream over medium heat until steaming (do not boil).

7. Whisk in Parmesan, mozzarella, and Fontina until smooth; stir in Gorgonzola to melt.

8. If sauce is too thick, loosen gradually with splashes of reserved pasta water until glossy and pourable.

9. Toss cooked rigatoni with the four-cheese sauce to coat.

10. Plate pasta; top with sliced garlic-butter steak and drizzle any pan butter over the top. Serve immediately.