Season the steaks

• Pat the ribeyes dry with paper towels.
• Season very generously with salt and pepper on both sides.

Sear the steaks

• Heat a skillet over medium-high heat and add the avocado oil.
• Sear the steaks for 3–4 minutes per side until a deep crust forms.

Baste the steaks

• Lower the heat to medium and add the butter, rosemary and crushed garlic.
• Tilt the pan and baste continuously until the steaks reach the desired doneness.

Rest and cut the steaks

• Remove the steaks from the pan and let them rest.
• Cut the rested steaks into bite-sized pieces.

Cook the pasta

• Bring a large pot of water to a rolling boil and salt it heavily.
• Cook the rigatoni until al dente according to the package instructions.
• Reserve at least some pasta water, then drain.

Start the sauce

• In the same pan the steak cooked in, over medium heat, add the butter.
• Sauté the shallot until soft.
• Add the minced garlic and cook until fragrant.

Build the creamy sauce

• Pour in the heavy cream and pasta water, stirring to combine.
• Season with oregano, garlic powder, chili flakes, salt and black pepper.
• Simmer gently until slightly thickened.

Melt in the Parmesan

• Lower the heat and stir in the Parmesan gradually until smooth and creamy.

Combine pasta and sauce

• Add the cooked rigatoni and parsley, mixing until well coated.
• Stir in an additional Parmesan until fully combined.

Plate and serve

• Finish with chopped parsley.
• Add the steak bites on top of the pasta.
• Finish with extra Parmesan, cracked pepper or chili flakes if desired.