Steak Gorgonzola Alfredo

Pasta Preparation: Begin by cooking the fettuccine noodles to al dente as per the instructions on the package. Drain and set aside.
Steak Seasoning: Season the ribeye steak uniformly with onion powder, garlic salt, Kinder's steak seasoning, paprika, and balsamic vinegar, ensuring it is well-coated.
Cooking the Steak: Heat a tablespoon of butter and vegetable oil in a skillet over medium-high heat. Once hot, add the seasoned steak and cook to your preferred doneness. Remove from the skillet and let rest.
Sauce Preparation: In the same skillet, reduce heat to medium, add the remaining butter, and sauté minced garlic and sundried tomatoes until fragrant. Pour in the heavy cream and stir to combine.
Cheese Incorporation: Add the parmesan and gorgonzola cheeses to the skillet, stirring continuously. Allow the sauce to simmer for approximately 5-7 minutes, or until it thickens substantially.
Finalizing the Sauce: Stir in the pasta water to thin the sauce slightly and season with salt and pepper according to taste.
Combining Ingredients: Add the cooked noodles to the sauce, tossing them thoroughly to ensure they are completely coated with the sauce.
Assembling the Dish: Slice the rested steak into thin strips. Arrange the steak slices atop the sauced noodles. Drizzle with balsamic glaze and garnish with fresh parsley and additional gorgonzola crumbles before serving.