Generously season both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat. Set aside to allow the flavors to penetrate.

Finely dice the onion, mince the garlic, chop the fresh parsley, and grate the parmesan cheese.

Heat a frying pan over high heat for about 1 minute.

Place the steak in the hot pan and sear on high heat for 1 minute on each side until browned. Add 1 tablespoon butter and spoon the melted butter over the steak for another minute.

Remove the steaks from the pan and set aside to rest for at least 5-10 minutes.

While the steak rests, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve some pasta water and drain the rest.

In the same pan used to sear the steak, add the remaining 1 tablespoon butter and sauté the diced onion over medium heat for 5 minutes until soft.

Add the minced garlic and cook for 1 minute until fragrant. If using white wine, add it now to deglaze the pan, scraping up any browned bits, and let it simmer for 2 minutes.

Stir in the chicken stock and double cream. Season with salt, pepper, and paprika if desired, and cook on medium-high heat for 2-3 minutes.

Add the grated parmesan cheese and stir until melted. Reduce to a simmer. Adjust the sauce consistency with reserved pasta water if needed.

Add the cooked rigatoni and chopped parsley to the sauce, stirring to coat the pasta evenly.

Cut the rested steaks into cubes and place them on top of each serving of pasta.

Serve immediately with extra parmesan cheese, if desired.