Pat the ribeye steak dry with a paper towel. Season it heavily on both sides with salt and black pepper, then let it sit to come to room temperature.
Melt 20g of butter in a pan over medium heat. Add the finely diced onion and a pinch of salt, and cook until softened.
Add the crushed garlic cloves to the pan and cook for 2 to 3 minutes.
Stir in the tomato puree along with a splash of boiling water. Mix well and cook for about 1 minute.
Add the paprika and stir to cook the spice out briefly.
Pour in the double cream, turn the heat to high, and bring the sauce to a bubble.
Sprinkle in the oregano and cheddar cheese. Lower the heat and let the sauce simmer until it becomes nice and thick. Stir in the red chilli flakes for extra spice.
Loosen the sauce with a splash of pasta water, then add in the boiled pasta. Mix well to thoroughly coat the pasta, finish with a sprinkle of parsley, and turn off the heat.
Preheat a grill pan to the highest setting and drizzle with avocado oil. Lay the steak in the pan (laying it away from you) and cook for 2 minutes on each side, applying pressure with tongs.
Add the basting butter and 2 whole cloves of garlic to the pan. Baste the steak generously with the melted garlic butter.
Remove the steak from the pan and let it rest for 5 minutes.
Slice the rested steak into strips and serve it over a bowl of the creamy garlic pasta.
Cook it hands-free.
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