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Season the ribeye steak with salt, black pepper, onion powder, and garlic powder.
Cook the steak on medium high heat until preferred cook.
Add garlic butter, minced garlic, and parsley to the steak and toss till well coated.
For the orzo, heat olive oil in a pan.
Add white onion and 1 tbsp minced garlic, sauté until fragrant.
Stir in 3 tbsp tomato paste and toast for 1-2 minutes.
Add 1 lb orzo and toast for another 1-2 minutes.
Pour in 4 cups beef stock and season with salt, pepper, paprika, and crushed pepper flakes.
Cook until orzo is tender.
Stir in 1 cup heavy cream and 1 cup grated Parmesan cheese.
Serve & enjoy!