Creamy Steak Alfredo Pasta (Print Version)
Seared ribeye meets rich Parmesan alfredo sauce in this indulgent pasta dish that's perfect for special occasions.
# Ingredients You'll Need:
→ Steak
01 -
2 (8-ounce) ribeye steaks or filet mignon
02 -
Salt and freshly ground black pepper to taste
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
05 -
2 cloves garlic, minced
06 -
Fresh herbs (thyme or rosemary), optional
→ Alfredo Sauce
07 -
1 cup heavy cream
08 -
1/2 cup unsalted butter
09 -
1 cup freshly grated Parmesan cheese
10 -
2 cloves garlic, minced
11 -
Salt and pepper to taste
12 -
1/4 teaspoon nutmeg, optional
13 -
Fresh parsley or basil for garnish
→ Pasta
14 -
12 ounces fettuccine or pasta of choice
15 -
Salt for pasta water
# Step-by-Step Instructions:
01 -
Pat steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides. Optionally rub with minced garlic or fresh herbs for enhanced flavor.
02 -
Heat large skillet or cast-iron pan over medium-high heat. Add olive oil and heat until shimmering. Place steaks in pan without crowding and sear 3-4 minutes per side for medium-rare. Add butter during last minute and baste steaks with melted butter.
03 -
Remove steaks from pan and let rest on cutting board for 5-10 minutes to redistribute juices. Slice against the grain into thin strips.
04 -
In medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
05 -
Slowly pour in heavy cream while stirring continuously. Bring to gentle simmer and cook for 5 minutes until cream thickens slightly.
06 -
Reduce heat to low and gradually add freshly grated Parmesan cheese, stirring until fully melted and smooth. Season with salt, pepper, and nutmeg. Add pasta water if sauce becomes too thick.
07 -
Bring large pot of salted water to boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup pasta water before draining.
08 -
Add drained pasta to saucepan with Alfredo sauce. Toss until pasta is fully coated, adding reserved pasta water gradually if needed to achieve desired consistency.
09 -
Place generous portion of Alfredo pasta on each plate. Arrange sliced steak on top and drizzle with any remaining pan juices. Garnish with fresh parsley or basil and additional Parmesan if desired.
# Extra Tips & Details:
01 -
Choose ribeye or filet mignon for optimal tenderness and flavor
02 -
Use freshly grated Parmesan cheese for smoother melting and superior flavor
03 -
Reserve pasta water as it helps adjust sauce consistency without diluting flavor
04 -
Resting steak is crucial for retaining juices and ensuring tender meat
05 -
Aim for medium-rare to medium doneness to maintain steak juiciness