In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture all over both sides of the ribeye steaks.

Heat a large heavy-bottom skillet over medium-high heat. When hot, place the steaks in the pan and cook for 2 to 3 minutes per side, until a golden crust forms. Add 1 tablespoon of butter and spoon it over the steaks for about 30 seconds. Remove the steaks to a plate and let them rest.

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside.

In the same skillet used for the steak, melt the remaining 8 tablespoons of butter over medium heat. Add the shallot, red bell pepper, and jalapeño and cook until softened, about 4 to 5 minutes.

Stir in the garlic and cook for 1 minute until fragrant. Add paprika, red pepper flakes, Cajun seasoning, thyme, mustard, and Worcestershire sauce and stir well.

Pour in the heavy cream and let it simmer gently for 3 to 4 minutes, stirring often, until the sauce slightly thickens.

Stir in the lemon juice, Parmesan cheese, parsley, and green onions. Taste and season with salt and pepper as needed.

Add the cooked rigatoni to the skillet and toss until all of the pasta is coated in the sauce.

Slice the rested steaks and place them on top of the pasta. Garnish with extra parsley and Parmesan before serving.