Mix olive oil, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Rub this mixture onto both sides of the NY Strip Steaks and let them rest for 10 minutes.

Heat a large skillet over medium-high heat for about 3 minutes. Add the seasoned steaks, sear for 2-3 minutes per side until golden-brown. Add a pat of butter in the last minute.

While steaks rest, bring a pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain and rinse with cold water.

In the same skillet, lower heat to medium, and melt another tablespoon of butter. Sauté chopped shallots, red bell pepper, and jalapeño for 4-5 minutes until softened.

Stir in minced garlic and cook for an additional minute. Add paprika, Cajun seasoning, thyme, mustard, and Worcestershire sauce.

Pour in the heavy cream and let simmer on medium heat for 3-4 minutes until sauce thickens.

Remove from heat, stir in lemon juice, grated Parmesan, and parsley. Adjust seasoning if needed.

Toss the drained rigatoni in the skillet with the sauce. If too thick, add a splash of reserved pasta water.

Slice the rested steaks against the grain. Plate the rigatoni, top with steak slices, garnish with parsley and Parmesan.