Step 1: Prepare the Steak

1. Pat the Steaks Dry: Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come closer to room temperature. This helps them cook more evenly. Pat the steaks thoroughly dry with paper towels. This is crucial for achieving a good sear. Excess moisture will steam the steak instead of searing it.
2. Season Generously: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and Italian seasoning. Generously season both sides of each steak with this spice mixture. Ensure an even coating for consistent flavor in every bite. Don’t be shy with the seasoning; it’s essential for flavorful steak.
3. Heat the Pan: Place a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Cast iron is ideal for searing because it retains heat exceptionally well and distributes it evenly. Allow the pan to get very hot before adding the oil and steak.
4. Add Oil and Sear: Once the pan is smoking hot, add the olive oil. Let the oil heat up for a few seconds until it shimmers. Carefully place the seasoned steaks in the hot pan, ensuring not to overcrowd the pan. Overcrowding will lower the pan temperature and steam the steaks. Sear the steaks for 3-5 minutes per side for medium-rare, or adjust the time based on your desired level of doneness and steak thickness. For medium, cook for 4-6 minutes per side; for medium-well, cook for 5-7 minutes per side; and for well-done, cook for 7-9 minutes per side. A good sear is indicated by a deep brown crust.
5. Check Temperature (Optional but Recommended): For accurate doneness, use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone if present. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, 135-140°F (57-60°C); for medium-well, 140-145°F (60-63°C); and for well-done, 145°F+ (63°C+).
6. Rest the Steak: Remove the seared steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this step!
7. Slice the Steak: After resting, slice the steaks against the grain into ½-inch thick slices. Slicing against the grain shortens the muscle fibers, making the steak even more tender and easier to chew.

Step 2: Cook the Pasta

1. Boil Water: While the steaks are resting, bring a large pot of heavily salted water to a rolling boil. Use plenty of water to prevent the pasta from sticking together. Salting the water seasons the pasta as it cooks.
2. Cook Pasta: Add the fettuccine (or your chosen pasta) to the boiling water. Cook according to package directions until al dente. Al dente means “to the tooth” in Italian, referring to pasta that is cooked through but still firm to the bite. Avoid overcooking the pasta, as it will become mushy.
3. Reserve Pasta Water (Important): Before draining the pasta, reserve about 1 cup of the starchy pasta water. This starchy water is crucial for helping the Alfredo sauce cling to the pasta and creating a silky smooth consistency.
4. Drain Pasta: Drain the cooked pasta in a colander and set aside. Do not rinse the pasta, as rinsing removes the starch that helps the sauce adhere.

Step 3: Make the Alfredo Sauce

1. Melt Butter: In a large, heavy-bottomed saucepan or the same skillet you used for the steak (wipe it clean first), melt the butter over medium heat. Allow the butter to melt completely and become fragrant.
2. Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in butter infuses the butter with its flavor, creating a delicious base for the sauce.
3. Add Heavy Cream: Pour the heavy cream into the saucepan with the butter and garlic. Bring the cream to a gentle simmer over medium-low heat. Simmering the cream helps to thicken it slightly and allows the flavors to meld together.
4. Simmer and Thicken: Reduce the heat to low and let the cream simmer gently for about 5-7 minutes, stirring occasionally, until it slightly thickens. Avoid boiling the cream, as it can separate. Simmering allows the cream to reduce and concentrate its flavor.
5. Add Parmesan Cheese: Remove the saucepan from the heat and gradually whisk in the freshly grated Parmesan cheese, a handful at a time, until it is completely melted and the sauce is smooth and creamy. Adding the cheese off the heat prevents it from clumping and ensures a smooth sauce. Whisk continuously to incorporate the cheese evenly.
6. Season and Finish: Stir in the freshly grated nutmeg, salt, and freshly ground black pepper to taste. Start with a pinch of nutmeg and a small amount of salt and pepper, then adjust to your liking. Taste the sauce and adjust seasonings as needed. You may need to add more salt depending on the saltiness of your Parmesan cheese. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. The pasta water will also add starch, further enhancing the sauce’s creaminess and ability to cling to the pasta.

Step 4: Combine and Serve

1. Combine Pasta and Sauce: Add the drained pasta to the saucepan with the Alfredo sauce. Toss gently to coat the pasta evenly with the sauce. Ensure every strand of pasta is well coated in the creamy Alfredo.
2. Add Steak: Arrange the sliced steak over the pasta and Alfredo sauce. You can either gently nestle the steak slices on top or mix some of the steak into the pasta and reserve some for topping.
3. Garnish (Optional): Garnish with freshly chopped parsley and red pepper flakes (if using). A sprinkle of extra grated Parmesan cheese is also a welcome addition.
4. Serve Immediately: Serve the Steak Alfredo immediately while it’s hot and creamy. Alfredo sauce is best served fresh as it can thicken as it cools.