Description
Steak Fettuccine in Creamy Sauce
Ingredients:
2 ribeye steaks (or your choice of steak)
300g fettuccine pasta
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Pasta
:
Boil the fettuccine in salted water according to package instructions. Reserve 1/2 cup of pasta water before draining.
Prepare the Steaks
:
Season the steaks generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steaks for 3–4 minutes on each side for medium-rare. Remove from the skillet, let them rest for 5 minutes, and slice thinly.
Make the Creamy Sauce
:
In the same skillet, melt butter and sauté minced garlic until fragrant. Add heavy cream and Parmesan cheese, stirring until the sauce is smooth. Season with salt and pepper to taste.
Combine Everything
:
Toss the fettuccine in the creamy sauce. Add the reserved pasta water if needed to adjust the consistency. Top with sliced steak.
Garnish & Serve
:
Sprinkle with fresh parsley and serve immediately. Enjoy this indulgent dish with a glass of red wine!
Chef’s Tip
: Add mushrooms or caramelized onions to the sauce for extra flavor!
Step-by-Step Guide
Follow these detailed steps for a foolproof result. First, ensure all ingredients are prepped (mise en place) before heating any pans. Begin boiling your heavily salted pasta water. As it heats, season the steaks. Sear the steaks in the skillet, then set them aside to rest—this is crucial for juicy meat. While they rest, cook the pasta to al dente and reserve the starchy pasta water. In the same skillet used for the steak, build your sauce by deglazing the flavorful browned bits with butter and garlic. Slowly incorporate the cream and cheese off the heat to prevent splitting. Finally, combine pasta, sauce, and sliced steak, using pasta water to create a silky, cohesive sauce that clings to the noodles.
Serving Suggestions
This rich pasta dish is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread is perfect for soaking up any extra sauce. For drinks, a medium-bodied red wine like a Merlot or Chianti complements the steak beautifully, while a crisp white wine like Pinot Grigio offers a refreshing contrast.
How-to Summary
In brief: Season and sear steaks; rest and slice. Cook pasta, saving water. In the steak skillet, make a garlic, cream, and Parmesan sauce. Toss pasta with sauce, thinning with pasta water as needed. Top with sliced steak and parsley.
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely. Ribeye offers great marbling, but sirloin, strip steak, or even filet mignon work well. Adjust cooking time based on thickness.
How can I prevent the cream sauce from curdling?
Keep the heat low after adding cream. Remove the skillet from direct heat when adding the Parmesan, stirring until melted. The residual heat is sufficient.
What if I don’t have heavy cream?
A combination of half-and-half and a tablespoon of cream cheese can substitute, though the sauce will be less rich and thick.
Can I make this dish ahead of time?
The components can be prepped, but assemble just before serving. Pasta can be cooked and tossed with a little oil. Reheat the sauce gently and slice the steak cold for serving.
How do I properly reserve pasta water?
Simply scoop out 1/2 cup of the starchy water using a ladle or mug just before draining the pasta. This water is key for sauce consistency.
Common Mistakes to Avoid
- Overcooking the Steak: Remember it will cook slightly more while resting. Aim for medium-rare before slicing.
- Skipping Pasta Water: The starchy water is essential for binding the sauce to the pasta.
- High Heat for the Sauce: Boiling the cream sauce can cause it to separate or become greasy.
- Not Letting the Steak Rest: Slicing immediately will cause all the flavorful juices to run out onto the cutting board.
- Using Pre-Grated Parmesan: It often contains anti-caking agents that can make the sauce grainy. Grate your own cheese for a smooth melt.
Conclusion
This Steak Fettuccine in Creamy Sauce is a restaurant-quality dish that is deceptively simple to master at home. By following the detailed steps and avoiding common pitfalls, you can create an impressively indulgent meal perfect for a special dinner. The combination of tender, seared steak and a luxuriously creamy Parmesan sauce over perfectly cooked pasta is sure to become a favorite. Don’t forget to experiment with the chef’s tip of adding mushrooms or onions to make it your own. Enjoy the process and the delicious results!