Season the ribeye steak with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and let rest for 15 minutes.

Cook rigatoni in salted boiling water until al dente, about 10-12 minutes. Reserve pasta water, then drain.

Sear seasoned ribeye steaks in a hot frying pan for 1-2 minutes on each side. Baste with melted butter, then remove from heat and let rest.

In the same pan, melt butter and sauté diced onion until translucent. Add minced garlic and splash of white wine, deglazing the pan.

Add chicken broth and heavy cream to the pan, simmer for 5 minutes to thicken.

Stir in grated Parmesan until it melts smoothly. Adjust seasoning with salt and pepper if necessary.

Combine drained rigatoni with sauce, adding reserved pasta water if too thick. Stir in chopped parsley.

Slice ribeye steak and serve it on top of the pasta, garnishing with parsley and additional Parmesan.