Description
Juicy Steak Alfredo with creamy garlic sauce, a decadent comfort meal perfect for any occasion. Dive into tender steak and rich Alfredo goodness.
Ingredients
Scale
- 1 pound (450g) ribeye or strip steak, at room temperature
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (10g) kosher salt
- 1 teaspoon (5g) freshly ground black pepper
- 2 cloves garlic, smashed
- 8 oz (225g) fettuccine pasta
- 4 tablespoons (56g) unsalted butter
- 2 cups (480ml) heavy cream
- 2 cloves garlic, minced
- 1 cup (100g) freshly grated Parmesan cheese
- ¼ teaspoon freshly grated nutmeg
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Steak Remove your steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the steak completely dry with paper towels – this ensures proper searing and caramelization. Season generously with salt and pepper on both sides, pressing the seasonings into the meat. Heat a cast-iron skillet over high heat until it’s smoking hot, then add the olive oil and swirl to coat. Carefully place the steak in the pan along with smashed garlic cloves to infuse flavor.
- Step 2: Cook the Steak For a medium-rare finish, sear the steak for 3-4 minutes on each side without moving it (adjust timing based on thickness and desired doneness). Use tongs to briefly sear the edges. Transfer the steak to a cutting board, tent loosely with foil, and allow it to rest for at least 5 minutes while you prepare the pasta and sauce. This crucial resting period ensures your **Steak Alfredo** features perfectly juicy meat.
- Step 3: Cook the Pasta While the steak is resting, bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water for potential sauce adjustments. Drain the pasta but don’t rinse it – the starch helps the sauce adhere better.
- Step 4: Prepare the Alfredo Sauce In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer (never a full boil). Reduce heat to medium-low and simmer for 3-4 minutes until it begins to thicken slightly. Gradually whisk in the Parmesan cheese, adding it in batches until fully melted and incorporated. Season with freshly grated nutmeg, salt, and pepper to taste.
- Step 5: Slice the Steak and Finish the Dish Slice the rested steak against the grain into thin, bite-sized strips. Add the cooked fettuccine directly to the Alfredo sauce, tossing gently to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water. Gently fold in the sliced steak, allowing it to warm slightly in the sauce without further cooking. Transfer your completed **Steak Alfredo** to a serving platter or individual plates, garnish with fresh parsley, and serve immediately.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 850 calories
- Sugar: 4 grams
- Sodium: 1100 mg
- Fat: 60 grams
- Saturated Fat: 32 grams
- Unsaturated Fat: 25 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 180 mg