Get started by bringing a large pot of salted water to a boil. Cook your pasta of choice (I love using rigatoni) following the package instructions. Make sure to cook it al dente for the best texture. Once done, drain the pasta, rinse it under cold water, and set aside, but don’t forget to reserve a cup of the pasta water. That’s going to work wonders for your sauce later.

Season the ribeye generously on both sides with salt and pepper. Heat a skillet over high heat and add a mix of butter and olive oil. Once the butter melts and starts to sizzle, place the steak in the pan. Cook on the first side for about 5 minutes without moving it, so it gets a good crust.

Flip it over and cook for another 5 minutes for medium rare. Want it cooked more? Add an extra minute or two per side. Remove the steak, cover it with foil, and rest it for 10 minutes so all those tasty juices stay locked in when you slice.

Drain most of the fat from the skillet, leaving just a little behind for flavor. Add a tablespoon of butter, and when it melts, toss in the minced garlic. Cook for 30 seconds or so, stirring constantly, until the garlic smells amazing but doesn’t burn.

Add the halved cherry tomatoes, olives, and capers into the skillet. Season with a little salt and pepper. Sauté everything for about 2 minutes, just until the tomatoes start to soften and their skins wrinkle slightly. The olives and capers will add a salty, tangy kick to the dish, balancing the richness of the steak.

Toss in the cooked pasta, reserved pasta water, Parmesan cheese, and parsley into the skillet. Stir everything together until the pasta is coated in a smooth, glossy sauce. If the sauce looks too thick, add a splash more pasta water until it’s just right.

Unwrap the ribeye and thinly slice it against the grain using a sharp knife. This ensures tender slices of steak. Arrange the steak on top of your pasta dish and serve it while it’s still warm.