Preheat the Traeger Grill to 225 degrees F, using the super smoke option if available.

Coat the beef generously with sea salt and cracked black pepper, insert a Meater probe, then place it on the grill and smoke for 1 hour.

Cook the dried rigatoni according to package directions until al dente.

Heat a skillet over medium heat, add olive oil and red chilli flakes, and cook for 1 minute.

Add red onion, basil stems, and a pinch of sea salt, and cook until translucent for 5–6 minutes.

Add garlic cloves and tomato paste, cook for 2 minutes while stirring often, then stir in vodka.

Add tomato puree, heavy cream, beef stock, and a pinch of sea salt, then simmer until thickened for 6–8 minutes.

Stir in butter and heavy cream until melted, then season to taste.

Toss the dried rigatoni with the sauce, coating entirely.

Heat a skillet over medium-high heat and add olive oil.

Sear the beef for 2 minutes, then turn it, add butter, garlic cloves, and rosemary, and baste and sear until the thermometer reads 125 degrees F.

Rest the beef for 10 minutes before carving into thin rounds.

Stir basil into the pasta, then plate it, top with beef, more basil, fleur de sel, and more parmesan.