Description
This indulgent dish features tender, juicy steak paired with creamy, rich Alfredo pasta. The combination of savory steak and velvety pasta creates a comforting and filling meal that’s both luxurious and satisfying.
Ingredients
For the Alfredo Pasta with Steak:
- 12 oz fettuccine or your favorite pasta
- 2 boneless ribeye steaks (or your preferred cut, such as sirloin or filet mignon)
- 2 tablespoons olive oil (for searing the steak)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Lemon zest (optional, for a fresh finish)
For the Garlic Butter (optional but recommended):
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
Start by bringing a large pot of salted water to a boil. Once the water is boiling, add the fettuccine (or your preferred pasta) and cook according to the package instructions until the pasta is al dente. This typically takes around 8-10 minutes. After the pasta is cooked, drain it, reserving about 1 cup of pasta water. Set the pasta aside, and keep it warm.
While the pasta is cooking, season both sides of the steak with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the steaks and cook them to your desired level of doneness. For medium-rare, cook the steak for about 4-5 minutes per side, depending on thickness. Adjust the time for your preferred doneness (cook a little longer for medium or well-done steaks).
Once the steaks are cooked, remove them from the skillet and let them rest for a few minutes before slicing. This ensures the juices redistribute within the meat, keeping it tender and juicy. After resting, slice the steak into thin strips against the grain for the best texture.
In the same skillet that you used for the steak, reduce the heat to medium and melt 3 tablespoons of butter. Add the minced garlic to the skillet and sauté it for 1-2 minutes until it becomes fragrant, being careful not to burn it.
Once the garlic is fragrant, add 1 cup of heavy cream and 1 cup of whole milk to the skillet. Stir well to combine. Let the mixture simmer for 3-4 minutes, allowing it to thicken slightly. Once the cream has reduced and thickened, add 1 ½ cups of freshly grated Parmesan cheese, garlic powder, and onion powder. Stir constantly until the cheese has melted and the sauce becomes smooth and creamy. If the sauce is too thick, you can add some reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat the pasta evenly. If necessary, add more reserved pasta water to help the sauce cling to the pasta. The creamy Alfredo sauce should coat every strand of pasta, making for a rich and indulgent dish.
Once the pasta is coated in the creamy Alfredo sauce, plate the pasta by dividing it among serving dishes. Top each serving of pasta with the sliced steak. You can also drizzle any remaining steak juices from the skillet over the steak for added flavor.
For an extra burst of flavor, garnish the dish with freshly chopped parsley and a little lemon zest for a refreshing, zesty finish. The lemon zest balances out the richness of the Alfredo sauce and steak, providing a light contrast to the dish’s creamy and savory elements.
Serve the Alfredo Pasta with Steak immediately, while it’s hot and fresh. This dish pairs wonderfully with a side of garlic bread, a simple green salad, or some roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 700-800 kcal
- Fat: 40-45g
- Carbohydrates: 55-60g
- Protein: 35g