Description
Grilled Steak with Creamy Alfredo Pasta
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (8 oz each)
1 tablespoon olive oil
Salt and black pepper, to taste
1 teaspoon garlic powder
For the Alfredo Sauce:
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
Salt and black pepper, to taste
For the Pasta:
8 oz fettuccine or linguine
Fresh parsley, chopped, for garnish
Instructions:
Prepare the Steak:
Rub the steaks with olive oil, garlic powder, salt, and black pepper. Let them rest at room temperature for 15 minutes.
Heat a grill pan or skillet over high heat. Cook the steaks for 3-4 minutes per side for medium-rare, or longer for desired doneness. Set aside to rest for 5 minutes before slicing.
Cook the Pasta:
Boil the pasta in salted water according to package instructions. Drain and set aside.
Make the Alfredo Sauce:
In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and simmer for 2-3 minutes. Gradually stir in Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine Pasta and Sauce:
Toss the cooked pasta in the Alfredo sauce until fully coated.
Assemble the Dish:
Plate the creamy Alfredo pasta and top with sliced steak. Drizzle any resting juices from the steak over the dish. Garnish with freshly chopped parsley and extra Parmesan if desired.
This Grilled Steak with Creamy Alfredo Pasta is a luxurious combination of tender, juicy steak and rich, velvety pasta. It’s the perfect dish for a date night or indulgent dinner!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, ensure your steaks are patted dry before seasoning; this promotes a better sear. While they rest, start your pasta water—salting it generously. As the pasta cooks, begin your Alfredo sauce. The key is to keep the heat on medium when adding the cream to prevent scalding. When the steaks are done, let them rest on a cutting board, not a plate, to avoid steaming. Finally, slice the steak against the grain before placing it atop the sauced pasta.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Consider a simple arugula salad with a lemon vinaigrette to cut through the creaminess. For vegetables, grilled asparagus or roasted broccolini are excellent choices. To elevate the presentation, serve on warmed plates and finish with a final crack of black pepper and a light drizzle of high-quality olive oil over the steak slices.
How-to Summary
In brief: Season and grill steaks to preferred doneness, then rest. Cook pasta in salted water. For the sauce, sauté garlic in butter, simmer cream, and whisk in Parmesan until smooth. Toss pasta with sauce, plate, and top with sliced steak and garnishes.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. While ribeye and sirloin are recommended for flavor and tenderness, New York strip or filet mignon also work wonderfully.
How can I prevent my Alfredo sauce from breaking or becoming grainy?
Keep the heat low to medium when adding the cheese and stir constantly. Remove the skillet from the heat if it gets too hot. Using freshly grated Parmesan (not pre-shredded) melts more smoothly.
What if I don’t have a grill pan?
A heavy cast-iron or stainless steel skillet over high heat will give you an excellent sear. Ensure your kitchen is well-ventilated.
Can I make any part of this dish ahead of time?
You can cook the pasta al dente and toss it with a little oil to prevent sticking. The Alfredo sauce is best made fresh, but you can prepare the garlic butter base in advance.
How do I reheat leftovers without drying out the steak?
Gently reheat the pasta in a skillet with a splash of cream. Reheat the steak slices separately in a pan over low heat for just a minute to warm through without further cooking.
Common Mistakes to Avoid
- Not letting the steak rest after cooking, which causes the juices to run out.
- Using pre-shredded Parmesan cheese, which contains anti-caking agents that can make the sauce clumpy.
- Overcooking the garlic for the sauce, which makes it bitter. Sauté just until fragrant.
- Adding the Parmesan cheese to the sauce all at once instead of gradually, which can lead to separation.
- Slicing the steak with the grain, resulting in chewier pieces. Always slice against the grain.
Conclusion
Mastering this Grilled Steak with Creamy Alfredo Pasta creates an impressive, restaurant-quality meal at home. By focusing on proper technique—from searing the steak to emulsifying the sauce—you ensure a dish that is both visually stunning and deeply satisfying. It’s a testament to how simple, quality ingredients can come together to create something truly special for any occasion.