Steak Alfredo Recipe – A Rich and Creamy Delight
This Steak Alfredo Recipe combines a perfectly seared, juicy steak with a velvety, garlic-infused Alfredo sauce served over fettuccine pasta. A restaurant-quality meal that’s easy to make at home, perfect for date nights or special occasions. The creamy Alfredo sauce complements the rich flavors of the steak, creating a truly indulgent dish.
Equipment
- Cast-iron skillet or heavy-bottomed pan
- Large pot for boiling pasta
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- For the Steak:
- 2 ribeye or filet mignon steaks 8 oz each
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 2 sprigs fresh rosemary or thyme
- Salt and black pepper to taste
- For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- ½ cup whole milk
- ½ tsp salt or to taste
- ½ tsp black pepper
- ¼ tsp nutmeg optional
- For the Pasta:
- 12 oz fettuccine pasta
- 1 tbsp salt for boiling water
- 1 tbsp olive oil to prevent sticking
- For Garnish:
- Fresh parsley chopped
- Additional Parmesan cheese shaved
Instructions
- Step 1: Prepare the Steak
- Remove the steaks from the fridge and let them come to room temperature for 30 minutes. Pat them dry with paper towels.
- Season both sides generously with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat and add olive oil.
- Once hot, place the steaks in the skillet and sear for 3-4 minutes per side (for medium-rare).
- Reduce heat to medium, add butter, minced garlic, and rosemary. Baste the steak with the melted butter for 1-2 minutes.
- Remove steaks from the pan and let them rest for at least 5 minutes before slicing.
- Step 2: Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add fettuccine and cook according to package instructions (typically 10-12 minutes).
- Drain and toss with a little olive oil to prevent sticking.
- Step 3: Make the Alfredo Sauce
- In a medium saucepan, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and milk, stirring continuously.
- Reduce heat to low and add Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese melts and the sauce thickens (3-4 minutes).
- Remove from heat. If the sauce thickens too much, add a splash of pasta water to loosen it.
- Step 4: Assemble the Dish
- Toss the drained pasta with the Alfredo sauce until well coated.
- Slice the rested steak into thin strips.
- Plate the creamy fettuccine, then arrange the steak slices on top.
- Garnish with chopped parsley and additional Parmesan shavings.
- Step 5: Serve and Enjoy!
- Serve immediately while warm with a side of garlic bread and a glass of red wine for an elegant touch.
Notes
Steak Doneness Guide: Medium-rare (130-135°F), Medium (140-145°F), Medium-well (150-155°F). Use a meat thermometer for accuracy.
Make it Lighter: Swap heavy cream for half-and-half and use zucchini noodles instead of pasta.
Extra Flavor: Add sautéed mushrooms or caramelized onions for extra richness.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat on low heat to prevent sauce separation.
Make it Lighter: Swap heavy cream for half-and-half and use zucchini noodles instead of pasta.
Extra Flavor: Add sautéed mushrooms or caramelized onions for extra richness.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat on low heat to prevent sauce separation.