Season the ribeye steaks generously with paprika, dried parsley, salt, and pepper. Drizzle olive oil over the steaks and allow them to rest for about 15 minutes.

Bring salted water to a rolling boil in a large pot. Once boiling, add rigatoni and cook according to package instructions, about 8-10 minutes, until al dente. Drain the pasta, reserving a cup of pasta water, and set aside.

Heat a large frying pan over medium-high heat. Sear the seasoned ribeye steaks for 1-2 minutes on each side until golden-brown. Add a knob of butter while flipping and baste the steaks. Remove and let them rest for 5-10 minutes.

In the same pan, lower the heat to medium, add butter if needed, and sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds

Pour in chicken broth and heavy cream, stirring to combine. Let simmer for 3-5 minutes until thickened. Gradually add Parmesan cheese until it melts into the sauce, adding reserved pasta water as needed.

Slice the rested ribeye steaks and toss the cooked rigatoni into the creamy sauce. Plate the pasta, top with steak, and sprinkle with fresh parsley and extra Parmesan.