Season both sides of the steak with paprika, dried parsley, salt, and pepper. Rub in olive oil and set aside to rest.

Dice onion, mince garlic, chop fresh parsley, and grate Parmesan.

Heat pan on high, cook steak for 1 minute per side, add butter, and spoon over steak. Remove and set aside.

Cook rigatoni according to package directions.

In the same pan, sauté onion, add garlic, and cook until fragrant. Add white wine and simmer (optional). Add paprika, chicken broth, and heavy cream.

Stir in Parmesan cheese, salt, and pepper. Add cooked rigatoni and parsley. Toss to combine.

Slice steak and serve on top of pasta, garnishing with extra parsley and Parmesan.