Description
Creamy Garlic Parmesan Steak Fettuccine
“Juicy, perfectly seared steak served over a rich, garlicky parmesan cream sauce with fettuccine—pure comfort food bliss!”
Ingredients
For the Steak:
1 ribeye or sirloin steak, about 12 oz
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
For the Pasta & Sauce:
8 oz fettuccine pasta
2 tbsp butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1 cup parmesan cheese, grated
1/2 tsp black pepper
1/2 tsp Italian seasoning
1/4 cup pasta water (reserved)
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
Sear the Steak:
Pat the steak dry with a paper towel. Season with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side (for medium-rare) or longer for desired doneness.
Remove from the pan, let rest for 5 minutes, then slice into thin strips.
Make the Garlic Parmesan Sauce:
In the same pan, reduce heat to medium, add butter and garlic, and sauté for 30 seconds until fragrant.
Pour in heavy cream, black pepper, and Italian seasoning. Simmer for 2-3 minutes.
Stir in parmesan cheese and reserved pasta water until the sauce is smooth and creamy.
Assemble the Dish:
Toss the cooked fettuccine in the sauce.
Top with sliced steak and sprinkle with extra parmesan and fresh parsley.
Serve & Enjoy!
Plate it up and get ready for the creamiest, most indulgent steak pasta ever!
Pro Tip: Want extra flavor? Add mushrooms or sun-dried tomatoes to the sauce!
Step-by-Step Guide
1. Prep & Season: Pat your steak completely dry. This is crucial for a good sear. Mix the dry seasonings and rub them evenly over the steak. Let it sit while you start the pasta.
2. Boil Pasta: Salt your pasta water generously. Cook the fettuccine to al dente. Before draining, carefully scoop out 1/4 cup of the starchy pasta water. This is your sauce’s secret weapon.
3. Sear to Perfection: Heat oil in a heavy skillet until it shimmers. Add the steak. Do not move it for 3-4 minutes to form a deep brown crust. Flip and cook the other side. Transfer to a plate to rest; the juices will redistribute.
4. Build the Sauce: In the same skillet (with all those tasty browned bits), melt butter over medium heat. Add garlic and cook just until fragrant—about 30 seconds. Pour in the cream and seasonings, stirring to combine. Let it simmer gently for 2-3 minutes to thicken slightly.
5. Finish & Combine: Reduce heat to low. Gradually stir in the grated parmesan until melted. Add the reserved pasta water a tablespoon at a time until the sauce is luxuriously creamy. Toss the drained pasta in the sauce until coated. Top with sliced steak.
Serving Suggestions
Plate this indulgent pasta immediately for the best texture. Serve with a simple side salad dressed with a bright vinaigrette to cut through the richness. Garlic bread is a classic companion for soaking up every last drop of the creamy sauce. For a wine pairing, choose a medium-bodied red like a Merlot or a Chianti.
How-to Summary
Cook pasta al dente, reserving starchy water. Sear a seasoned steak in a hot skillet, then set aside to rest. In the same pan, make a creamy sauce by sautéing garlic in butter, adding cream and seasonings, then whisking in parmesan and pasta water. Toss 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 offers great marbling, sirloin is a leaner option. New York strip or filet mignon also work beautifully. Adjust cooking time based on thickness.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high when adding the cheese. Always reduce the heat to low before stirring in the parmesan. Adding the starchy pasta water can also help re-emulsify a broken sauce.
How can I make this dish lighter? Substitute half-and-half for heavy cream, but be careful not to let it boil vigorously. You can also use a lighter pasta like linguine and increase the proportion of vegetables, such as spinach or roasted broccoli.
Can I prepare any components ahead of time? You can season the steak and grate the cheese ahead of time. The sauce is best made fresh, but you can gently reheat it on the stove, adding a splash of cream or milk to loosen it.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a small splash of cream or milk. The microwave can cause the sauce to separate.
Common Mistakes to Avoid
- Not drying the steak: A wet surface steams instead of sears, preventing a flavorful crust.
- Overcooking the garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Using pre-grated parmesan: It contains anti-caking agents that prevent smooth melting. Always grate fresh cheese from a block.
- Skipping the pasta water: The starchy water is essential for helping the sauce cling to the pasta and achieve the right consistency.
- Slicing the steak immediately: Letting it rest for 5-10 minutes ensures juicy, tender slices.
Conclusion
This Creamy Garlic Parmesan Steak Fettuccine is a restaurant-quality meal that is deceptively simple to master at home. By following the detailed steps and avoiding common pitfalls, you can create a perfectly balanced dish of tender, juicy steak and luxuriously creamy pasta. It’s the ultimate comfort food that is sure to impress at any dinner table. Don’t forget to garnish with fresh parsley for a pop of color and freshness. Enjoy your culinary creation!