• Season steaks generously with steak seasoning and brush with olive oil. Bring steaks to room temperature.
  2-3 Steaks, 1 Tablespoon Steak Seasoning, 2 Tablespoons Olive Oil
• Bring a large pot of water to a boil. Add plenty of salt.
• Heat your grill pan or charcoal grill on high until hot.
• Grill your steak until your desired doneness. I shoot for medium. Use the touch test or an internal thermometer. Set steak aside to rest.
• Cook the pasta according to package directions. Stop cooking the pasta 1 to 2 minutes short of the package recommendation.
  16 ounces Fettuccini Noodles
• Meanwhile, in a medium saucepan or skillet saute the minced garlic in butter over medium heat. Do not brown the garlic.
  ½ cup Butter, 2-3 cloves Garlic
• Add cream to the butter/garlic mixture. Season with nutmeg, salt, and freshly ground black pepper.
  1 cup Heavy Whipping Cream, ¼ teaspoon Nutmeg, ½ teaspoon Kosher Salt, ½ teaspoon Black Pepper
• Grate the parmesan cheese into a large pasta bowl. Set half aside for adding on top.
  8 ounces Parmesan Cheese
• Pour the warm butter/cream mixture into the large bowl over the top of the cheese.
• To make saving your pasta water easier, use tongs to remove the pasta and place it immediately into the bowl. Toss a couple of times, then sprinkle in the other half of the parmesan. Toss to combine.
• If your sauce is too thick, thin it with a few splashes of hot pasta water.
• Slice the steak and serve immediately with fettuccini alfredo.

Hint: Save your pasta water to adjust the sauce consistency for the leftovers before refrigerating. Thinning the sauce a bit before refrigerating helps it reheat better.