Parmesan Orzo w/ Peppercorn Crusted Steak

This was a, "What do I have in the kitchen to make for dinner tonight?" kinda night. I was thinkin chicken but never got it out of the freezer. So in a fit of panic I went for steak. I didn't know what to do with it though. So I rounded up some of my trusty ingredients that I always have on hand: peppercorn rub, parmesan cheese, and extra virgin olive oil. Of course I had some sort of pasta as well. Dinner isn't compete with starch. So I went with it, and my oh my! Just make it, you'll understand.

This is what you'll need:
3 6oz. New York strip steaks
3-4 tablespoons extra virgin olive oil (divided)
4 tablespoons peppercorn rub (your fave will do)
1 tablesoon butter
1 medium onion, finely diced
1 cup uncooked orzo pasta
3 cups beef broth (get the sodium free/no msg broth)
1/2 cup freshly grated parmesan cheese (divided)
1/2 cup freshly grated romano cheese (divided)
salt and pepper to taste
1 tablespoon chopped parsley

Preheat a large, deep skillet over medium-high heat and the oven to a low broil. In a casserole dish, coat the steaks with 2 tablespoons extra virgin olive oil and the rub. Drizzle a little extra oil in the skillet and add the steaks. Sear 2-3 minutes on each side or until a nice crust forms. Transfer the steaks to a baking sheet and move to the oven to finish. Add the broth to a sauce pan and bring to a simmer.
Remove any left over peppercorns from the skillet. Return the skillet to a medium heat and add the remaining oil and the butter. Add the onion and cook until golden and translucent, about 5 minutes. Add the pasta. Mix into the onion and allow it to toast, just a few minutes. Add the broth a ladel at a time, adding the next only after the one before it is completely absorbed. You might not have to use all the broth. The end result should be creamy but not runny. Add a 1/4 cup of each cheese and stir it in! Save any unused broth for leftovers, don't want it to be dry.
Use the rest of the cheese and the pasley to garnish!

 Buon Appetito!