Description
Steak with Creamy Fettuccine Alfredo
This indulgent dish features a perfectly cooked steak, sliced and served on top of creamy fettuccine pasta with a rich Alfredo sauce. It’s the perfect comfort food for a special meal.
Ingredients
:
For the steak:
2 ribeye or sirloin steaks
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp garlic powder
1 tsp paprika
For the fettuccine:
8 oz fettuccine pasta
2 tbsp butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp garlic powder
Salt and pepper to taste
Fresh parsley
(for garnish)
Instructions
:
Cook the steak:
Preheat a skillet or grill to medium-high heat.
Rub the steaks with olive oil, salt, pepper, garlic powder, and paprika.
Cook the steaks for 4-5 minutes per side, depending on thickness and desired doneness.
Let the steaks rest for 5-10 minutes before slicing thinly against the grain.
Cook the fettuccine:
Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente.
Drain and set aside.
Make the Alfredo sauce:
In a large pan, melt butter over medium heat. Add the heavy cream and bring to a simmer.
Stir in the Parmesan cheese, garlic powder, salt, and pepper, and cook until the sauce thickens, about 5-7 minutes.
Combine the pasta and sauce:
Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta in the creamy sauce.
Serve:
Plate the creamy fettuccine and top with the sliced steak. Garnish with fresh parsley for a burst of color.
Enjoy this rich and creamy steak and pasta dish that’s sure to satisfy your cravings!
Step-by-Step Guide
For best results, follow this detailed sequence. First, bring your steaks to room temperature for 30 minutes before cooking. This ensures even cooking. While the steaks rest, start your pot of salted water for the pasta. Cook the pasta just until al dente, as it will finish cooking in the sauce. Reserve 1/4 cup of the starchy pasta water before draining. While the pasta cooks, prepare the Alfredo sauce. The key is to keep the heat at a gentle simmer after adding the cream; boiling can cause it to separate. When combining the pasta and sauce, add the reserved pasta water a tablespoon at a time to achieve a perfectly silky consistency that clings to the noodles.
Serving Suggestions
Plate this indulgent dish immediately while hot. For a restaurant-style presentation, use tongs to twirl the fettuccine into a nest in the center of the plate before artfully arranging the sliced steak on top. A simple side salad with a sharp vinaigrette helps cut through the richness. For vegetables, steamed asparagus or roasted broccoli are excellent choices. Pair with a full-bodied red wine like Cabernet Sauvignon or a crisp white like Pinot Grigio.
How-to Summary
In summary: Season and cook steaks to desired doneness, then rest. Boil fettuccine until al dente, reserving some pasta water. Create Alfredo sauce by simmering butter, cream, and Parmesan until thickened. Toss pasta with sauce, thinning with pasta water if needed. Slice rested steak against the grain and serve atop the pasta.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. While ribeye and sirloin are recommended for flavor and tenderness, filet mignon offers a luxurious option, and flank or skirt steak can be used if sliced very thinly against the grain after cooking.
How can I prevent my Alfredo sauce from breaking or becoming grainy?
Use medium heat, never high. Let the cream warm with the butter before adding cheese. Freshly grated Parmesan (not pre-shredded, which contains anti-caking agents) melts more smoothly. If the sauce separates, whisk in a splash of hot pasta water to bring it back together.
What’s the best way to reheat leftovers?
Reheat gently in a skillet over low heat with a splash of milk or cream to revive the sauce. Microwave reheating can cause the sauce to separate.
Can I make this dish ahead of time?
You can prepare components ahead, but combine just before serving. Cook the steak and slice it, storing it separately. Make the sauce and keep it warm on a very low heat. Cook the pasta and toss it with a little oil to prevent sticking, then combine all elements when ready to eat.
How do I know when the steak is done?
Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember, the temperature will rise 5-10 degrees during resting.
Common Mistakes to Avoid
- Not resting the steak: Slicing immediately causes all the flavorful juices to run out onto the cutting board.
- Overcooking the pasta: Mushy pasta ruins the dish’s texture. Cook only to al dente.
- Using pre-shredded cheese: It often doesn’t melt properly, leading to a grainy sauce.
- Adding cheese to boiling cream: High heat can cause the cheese to clump and the sauce to separate.
- Slicing the steak with the grain: This makes the meat tough and chewy. Always identify and slice against the grain.
Conclusion
Mastering Steak with Creamy Fettuccine Alfredo is about perfecting a few key techniques: properly cooking and resting the steak, crafting a smooth Alfredo sauce, and combining elements with timing in mind. This dish is a celebration of rich, comforting flavors that feels special yet is entirely achievable in your own kitchen. By following this enhanced guide and avoiding common pitfalls, you can consistently create a restaurant-quality meal that is sure to impress. Enjoy the process and the delicious results.