Sear the Steak: In a heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Season the boneless NY strip steak generously with salt. Sear the steak for 2 minutes on one side, then flip it and sear for another 2 minutes. Afterward, flip again and sear for an additional 1 minute for a perfect medium-rare. Remove it from the pan and let it rest.

Deglaze the Pan: With the pan still hot, pour in ½ cup of white wine and let it simmer for 1 minute. Use a wooden spoon to scrape up the browned bits from the bottom of the pan.

Build the Sauce: Add 1 cup of chicken broth, 1 cup of whipping cream, and a pinch of peppercorns to the pan. Stir gently and allow the mixture to simmer for 1 minute.

Cook the Mushrooms: Stir in 1 cup of sliced crimini mushrooms and season with a pinch of salt. Allow to simmer for 8 minutes.

Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces of fettuccine and cook until al dente, approximately 8-10 minutes. Reserve about ½ cup of pasta water before draining.

Combine Pasta and Sauce: Add drained fettuccine to the pan with the creamy mushroom sauce. Toss until fully coated, gradually adding reserved pasta water for desired creaminess.

Slice and Serve: Slice the rested steak into thin strips and serve over the creamy fettuccine, drizzling any leftover sauce from the pan on top.