Season the steak

• Pat the steak dry and season generously with salt and black pepper on both sides.
• Let it sit at room temperature while you prepare the rest.

Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the fettuccine until al dente, then drain, reserving a little pasta water.

Sear the steak

• Heat the avocado oil in a frying pan over high heat until shimmering.
• Sear the steak a few minutes per side until deeply browned.
• Add the butter, smashed garlic and thyme, and baste the steak with the foaming butter.

Rest the steak

• Transfer the steak to a board and let it rest before slicing against the grain.

Start the alfredo sauce

• Melt the butter in a saucepan over medium heat.
• Add the minced garlic and cook until fragrant, without browning.

Simmer the cream

• Pour in the heavy cream and stir.
• Season with oregano, dried parsley, basil, salt, black pepper and onion powder.
• Simmer gently until slightly thickened.

Finish the sauce

• Whisk in the grated parmesan until melted and smooth.
• Loosen with a splash of pasta water if needed.

Combine and serve

• Toss the drained fettuccine in the alfredo sauce.
• Top with the sliced steak and fresh parsley.