Cut the steak into 2–3 inch pieces. Rub with avocado oil and season generously with steak seasoning, reserving 2 teaspoons for the Alfredo sauce.

Heat a large skillet over medium-high heat and add 3 tablespoons avocado oil. Sear the steak bites for several minutes per side, flipping only once, until cooked to your preferred doneness.

Transfer the steak to a bowl. Reduce heat to low and add 2 tablespoons butter along with 1 tablespoon minced garlic. Cook for about 1 minute until fragrant.

Return the steak to the skillet and toss in the garlic butter mixture until coated. Remove and cover loosely with foil.

Bring a large pot of salted water to a boil and cook the fettuccine noodles according to package instructions.

In the same skillet, add the remaining butter and garlic. Sauté until fragrant.

Pour in the heavy cream and half and half. Add the reserved steak seasoning and simmer for 3–4 minutes until slightly reduced.

Whisk in freshly grated parmesan cheese until the sauce becomes smooth and creamy.

Remove from heat and stir in diced green onions.

Drain the pasta and toss it directly into the Alfredo sauce until fully coated.

Top the Garlic Butter Steak with Parmesan Alfredo pasta with steak bites, extra parmesan cheese, and additional green onions if desired.