Steak Fettuccine Alfredo

Season strip steaks generously on all sides with steak seasoning.

In a hot cast iron skillet with a little oil, sear the steaks until golden brown on both sides.

Add a few pats of butter to the skillet and baste the steaks.

Transfer the skillet to a preheated oven to finish cooking the steaks to your desired doneness.

While the steaks are in the oven, bring a large pot of salted water to a boil and cook the fettuccine according to package directions.

In a separate large pan over medium heat, melt one stick of butter for the alfredo sauce.

Add the minced garlic and cook until fragrant, about 30 seconds.

Pour in the heavy cream, followed by the grated Parmesan cheese.

Stir continuously until the cheese is melted and the sauce is smooth. Season with Italian seasoning, salt, and pepper.

Once the sauce has thickened slightly, add the drained, cooked fettuccine to the pan.

Toss the pasta until it is fully coated in the creamy alfredo sauce.

Remove the steaks from the oven, let them rest for a few minutes, then slice against the grain.

To serve, plate a portion of the fettuccine alfredo and top with the sliced steak. Drizzle with extra sauce and garnish with more Parmesan cheese and fresh parsley.