Step 1:

Season the steak generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes per side for medium-rare, depending on the thickness. Adjust cooking time to reach your desired doneness. Once cooked, transfer the steak to a plate and let it rest for 5-10 minutes before slicing.

Step 2:

While the steak is resting, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 3:

In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 4:

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese, whisking continuously until the cheeses are melted and the sauce is smooth and creamy. Season with Italian seasoning, salt, and pepper to taste. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

Step 5:

Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the Alfredo sauce. Make sure the pasta is well coated and warmed through.

Step 6:

Slice the rested steak into thin strips. Serve the creamy steak Alfredo pasta in bowls, topped with sliced steak and a sprinkle of fresh parsley for garnish.