Season the steak

• Pat the ribeye steak dry with kitchen paper.
• Heavily season both sides with salt, black pepper and steak seasoning.
• Leave the steak to come to room temperature while you make the pasta.

Start the sauce base

• Melt the butter in a pan over medium heat.
• Add the finely diced onion with a bit of salt and cook until softened.

Add garlic and tomato

• Add the minced garlic and cook for about 2 to 3 minutes.
• Add the tomato puree and a splash of boiling water, cook for about a minute.

Build the creamy sauce

• Add the paprika for extra colour and cook the spice out for a little bit.
• Pour in the double cream (heavy whipping cream).
• Cook on high heat until it bubbles.
• Add the oregano and the cheddar cheese.
• Lower the heat and simmer until nice and thick.
• Add chilli flakes if you want extra spice.

Combine with the pasta

• Add some pasta water to loosen the sauce.
• Add the boiled pasta and mix really well, letting the pasta soak up the sauce.
• Finish it off with chopped parsley and turn the heat off.

Sear the steak

• Preheat the pan to the highest setting and add the avocado oil.
• Lay the steak away from you in the pan.
• Cook for 2 minutes on each side, applying pressure each time.
• Baste it in butter and garlic (add rosemary and thyme if you like).

Rest and serve

• Leave the steak to rest for about 5 minutes.
• Slice the steak and place it on top of the pasta.