Pat the ribeye dry and season all sides with kosher salt. Place on a wire rack over a baking sheet and refrigerate uncovered for 30–60 minutes. For best results, dry-brine for 12–24 hours. Wait to add black pepper until right before cooking.

Bring a large pot of water to a boil and season with salt. Keep the water boiling, but don't add the pasta yet.

Pat the steak dry again if needed and season with freshly cracked black pepper. Heat a cast-iron or stainless-steel skillet over medium-high to high heat. Add enough high-heat oil to lightly coat the bottom.

Add the steak and sear without moving until a deep golden crust forms. Flip and sear the other side. If the steak has a thick fat edge, hold it against the skillet with tongs for 30–60 seconds to render the fat.

Once both sides of the steak are seared, add the mafaldine to the boiling pasta water.

Reduce the heat under the steak slightly. Add 2 tablespoons butter, crushed garlic, and rosemary or thyme.

Once the butter foams, tilt the skillet and spoon the garlic-herb butter over the steak. Continue basting until cooked to your preferred doneness.

Transfer the steak to a cutting board and rest for 5–10 minutes.

Cook the mafaldine until just shy of al dente.

Before draining, reserve 1–2 cups of pasta water. Drain the pasta but don't rinse.

Pour off the excess steak grease. Reserve a small amount of the good steak juices if desired.

Quickly rinse the skillet with water and wipe it clean. This removes excess grease and any burned butter, garlic, or herbs that could overpower the sauce.

Return the skillet to medium-low heat.

Add the butter and olive oil. If using shallot, cook for 1–2 minutes until softened.

Add the sliced garlic and cook for 30–60 seconds until fragrant.

Pour in the heavy cream. Add a little reserved steak juice if desired.

Stir in the chicken bouillon and freshly cracked black pepper. Bring to a gentle simmer and allow the sauce to thicken slightly.

Reduce the heat to very low or briefly remove the skillet from the heat.

Gradually stir in 1½ cups freshly grated Parmesan until smooth. Add up to another ½ cup Parmesan as needed for flavor and consistency.

Do not boil the sauce after adding the Parmesan.

Add the mafaldine directly to the sauce along with a small splash of reserved pasta water.

Toss vigorously for 30–60 seconds.

Continue adding pasta water a little at a time until the sauce is silky, glossy, and coats the pasta.

Let the pasta finish cooking in the sauce for about 1 minute.

Turn off the heat.

Add the lemon juice, lemon zest, parsley, and optional red pepper flakes.

Toss everything together. Taste and add salt and freshly cracked black pepper as needed.

Slice the rested ribeye against the grain.

Taste and season the steak with additional salt and black pepper if needed.

Plate the mafaldine and top with the sliced ribeye. Finish with extra Parmesan, parsley, black pepper, and optional red pepper flakes.

Serve immediately.