Spicy Cajun Steak Gorgonzola Alfredo with Creamy Pasta

Ingredients

• 1.5 lbs (680g) of ribeye or sirloin steak (about 1-inch thick)
• 2 tablespoons of olive oil
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of cayenne pepper (adjust for your heat preference)
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of freshly ground black pepper
• 1/2 teaspoon of salt to taste
• 4 tablespoons of unsalted butter
• 4 cloves of garlic, minced (or 1½ tablespoons of garlic paste)
• 1½ cups of heavy cream (preferably at room temperature)
• 1 cup of grated Parmesan cheese (freshly grated for the best melt and flavor)
• 1/2 cup of crumbled Gorgonzola cheese (optional for extra creaminess)
• 1/4 teaspoon of Nutmeg: (optional, for an added layer of warmth)
• 12 ounces (340g) of fettuccine pasta (if you’re a fan of fusion, you can also use linguine)
• 2 tablespoons of fresh parsley, chopped (for garnish)
• 2 tablespoons of extra virgin olive oil (for drizzling)
• (Optional) A dash of red pepper flakes for an extra spicy kick in the Alfredo sauce