Start by generously seasoning both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat to ensure even coverage. Set aside to allow the flavors to penetrate the steak.

While the steaks rest, finely dice the onion, mince the garlic cloves, finely chop the fresh parsley, and grate the Parmesan cheese. Having everything prepped ahead of time will make the cooking process smoother.

Heat a frying pan over high heat for about 1 minute to ensure it’s hot enough to sear the steaks properly.

Place the steak on the frying pan and fry on high heat for 1 minute until browned. Flip over and fry for 1 minute on the other side then add 1 tablespoon butter, spoon the butter over the steak for a further minute then set aside to rest.

Add 1 tablespoon of butter to the pan and spoon the melted butter over the steaks for an additional minute.

Remove the steaks from the pan and set them aside to rest.

Once the steaks have been set aside, bring the pasta to the boil by adding table salt to a pot of boiling water. Once the pot of water is boiling, add in the pasta and continue to boil.

In the same pan used to sear the steaks, add a bit more butter. Sauté the diced onion over medium heat for about 5 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant. If you are optionally adding white wine, add it at this point to deglaze the pan and simmer for a couple of minutes before the next step. At this point, I also like to add some additional paprika.

Add the chicken stock and double cream to the mixture with some salt and pepper and cook on medium-high heat for 2-3 minutes.

Add the Parmesan to the sauce and stir together until melted, reduce to a simmer. Add pasta water as desired to loosen the sauce.

Add in the pasta and chopped parsley, stirring to combine before cutting the steaks into cubes to be placed on top of each serving of pasta.