Cut steak in 2-3" pieces, rub with avocado oil and season liberally, reserving 2 teaspoons of seasoning for alfredo sauce.

Heat a large skillet to medium-high and add 3 tablespoons avocado oil. Cook them a few minutes per side flipping just once (cook time is according to your preferred doneness - see notes for steak temps).

Set the steak aside in a bowl, reduce the heat to low and add 2 tablespoons butter and 1 tablespoon minced garlic, cook for 1 minute or until fragrant.

Add steak back in and toss in the garlic butter. Then set aside back into a bowl, cover with tented foil.

Before preparing the sauce, bring a pot of water to a boil and cook the noodles.

In the same pan with residual butter, add 4 tablespoons butter and remaining garlic, sautéing until fragrant. Add in the heavy cream, half & half and 2 teaspoons of steak seasoning. Simmer and reduce about 3-4 minutes.

To the cream sauce add in the grated parmesan and whisk until smooth and thickened. Remove from the heat and add green onions. Taste and adjust if needed.

Drain the fettuccini and add it into the alfredo sauce, tossing until it's evenly coated. Top it with the garlic coated steak bites, along with a sprinkle of extra green onions and parmesan if desired.