Description
Steak Fettuccine with Creamy Sauce
Ingredients:
For the Steak:
1 lb steak (sirloin, ribeye, or your favorite cut)
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, minced
For the Fettuccine:
8 oz fettuccine pasta
Salt, for the pasta water
For the Creamy Sauce:
1 tablespoon butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Cook the Steak:
Season the steak with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat.
Add the steak and cook for about 4-5 minutes per side for medium-rare, or until your preferred doneness.
Remove the steak from the skillet and let it rest for a few minutes. Slice thinly against the grain.
Cook the Fettuccine:
In a large pot, bring salted water to a boil and cook the fettuccine according to the package instructions.
Drain the pasta and set aside, reserving 1/2 cup of pasta water for the sauce.
Make the Creamy Sauce:
In the same skillet, melt butter over medium heat.
Add garlic powder, onion powder, salt, and pepper to the pan, followed by heavy cream. Stir to combine.
Let the sauce simmer for about 3-4 minutes until it thickens.
Stir in Parmesan cheese and reserved pasta water to make the sauce silky smooth.
Assemble the Dish:
Toss the cooked fettuccine into the creamy sauce until well coated.
Plate the pasta and top with sliced steak.
Garnish with fresh parsley and a little more cracked black pepper.
Enjoy this steak fettuccine with its rich and creamy sauce, perfect for any steak lover!
Step-by-Step Guide
1. Prep & Season: Pat the steak dry with paper towels, then season generously with salt and pepper. Bring a large pot of salted water to a boil for the pasta.
2. Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak and cook undisturbed for 4-5 minutes per side for medium-rare. Add butter and minced garlic to the pan for the final minute, basting the steak. Transfer steak to a plate to rest.
3. Cook Pasta & Reserve Water: While the steak rests, cook the fettuccine to al dente according to package directions. Before draining, carefully scoop out 1/2 cup of the starchy pasta water.
4. Build the Sauce: In the same skillet (do not clean it), melt 1 tbsp butter over medium heat. Add heavy cream, garlic powder, onion powder, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
5. Finish the Sauce: Reduce heat to low. Gradually stir in grated Parmesan until melted. Add reserved pasta water, a little at a time, until the sauce is silky and coats the back of a spoon.
6. Assemble: Toss the drained pasta directly into the creamy sauce. Slice the rested steak thinly against the grain. Divide pasta among plates, top with sliced steak, and garnish with fresh parsley.
Serving Suggestions
This rich dish pairs beautifully with simple, fresh sides to balance its decadence. Serve with a crisp arugula salad dressed with lemon vinaigrette, or roasted asparagus or green beans. For a classic touch, offer warm, crusty bread to soak up the extra creamy sauce. A bold red wine like Cabernet Sauvignon or Malbec complements the steak perfectly.
How-to Summary
Season and sear a steak until cooked to your liking, then let it rest. Cook fettuccine al dente, reserving pasta water. In the same pan used for the steak, create a creamy sauce with butter, cream, seasonings, and Parmesan, thinning it with the starchy pasta water. Toss the pasta in the sauce, top with sliced steak, and garnish with parsley.
Frequently Asked Questions
Can I use a different cut of steak? Absolutely. While ribeye or sirloin are excellent for flavor and tenderness, flank or skirt steak work well too—just be sure to slice them very thinly against the grain.
How can I make the sauce lighter? Substitute half the heavy cream with whole milk or half-and-half. The sauce will be less rich but still creamy. Do not boil vigorously if using milk to prevent curdling.
My sauce is too thick. What should I do? This is why reserved pasta water is crucial. Simply stir in additional warm pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
Can I prepare any components ahead of time? You can cook the steak and slice it ahead, storing it in the fridge. Reheat it gently in the sauce at the end. The sauce itself is best made fresh.
Why is my cheese clumping in the sauce? Ensure the heat is on low when adding Parmesan. Adding cheese to a boiling sauce can cause it to seize and become grainy. Gradual addition and constant stirring are key.
Common Mistakes to Avoid
- Not letting the steak rest: Slicing immediately causes precious juices to run out. Always rest for 5-10 minutes.
- Skipping the pasta water: The starchy water is essential for helping the sauce cling to the pasta and adjusting consistency.
- Overcooking the sauce: Simmer the cream gently; boiling can cause it to separate or become too thick.
- Using pre-grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Grate your own cheese from a block.
Conclusion
This Steak Fettuccine with Creamy Sauce is a restaurant-quality meal achievable in your own kitchen. By mastering a few key techniques—perfectly searing steak, crafting a silky sauce, and utilizing pasta water—you create a harmonious and impressive dish. It’s the ultimate comfort food that’s sure to become a regular in your dinner rotation, perfect for both weeknight indulgence and special occasions.