Description
Steak Fettuccine with Creamy Alfredo Sauce
Ingredients:
For the Steak:
2 ribeye steaks
2 tbsp olive oil
Salt and black pepper to taste
1 tsp garlic powder
1 tsp fresh parsley, chopped
For the Pasta and Sauce:
8 oz fettuccine pasta
1 cup heavy cream
2 tbsp butter
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
Cook the Steak:
Season the ribeye steaks with olive oil, salt, pepper, and garlic powder.
Heat a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side (or more, depending on your preferred doneness).
Let the steaks rest for 5 minutes before slicing them into thin strips.
Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat.
Stir in the heavy cream and bring it to a simmer. Let it cook for 2-3 minutes until it thickens slightly.
Add the grated Parmesan cheese and stir until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
Combine the Pasta and Sauce:
Add the cooked fettuccine to the skillet with the creamy Alfredo sauce. Toss to coat evenly in the sauce.
Serve:
Plate the creamy fettuccine and top with sliced steak. Garnish with freshly chopped parsley.
Enjoy:
This hearty and creamy steak fettuccine is sure to be a crowd-pleaser!
Let me know if you’d like more recipes!
Step-by-Step Guide
Begin by preparing all ingredients: slice parsley, grate Parmesan, and bring steaks to room temperature. For the pasta, use a large pot of heavily salted water—it should taste like the sea. While the water boils, season the steaks generously. Sear them in a very hot, dry skillet to develop a rich crust, then set aside to rest; the juices will redistribute. In the same skillet, use the fond (browned bits) to build your sauce. After melting butter and adding cream, simmer gently to avoid curdling. Off the heat, stir in Parmesan to create a smooth emulsion. Finally, toss the al dente pasta directly in the sauce, allowing it to absorb the flavors before topping with thinly sliced steak.
Serving Suggestions
Plate this rich dish with contrasting elements. A simple arugula salad with a lemon vinaigrette cuts through the creaminess. For vegetables, steamed asparagus or roasted broccoli are excellent sides. Garlic bread is a classic for soaking up extra sauce. To elevate the presentation, finish with a sprinkle of flaky sea salt, extra cracked black pepper, and a light drizzle of high-quality olive oil over the steak slices.
How-to Summary
Cook fettuccine in salted boiling water. Season and pan-sear ribeye steaks, then rest and slice. In the same pan, make a sauce by simmering butter, heavy cream, and Parmesan. Toss the drained pasta in the sauce. Serve pasta topped with sliced steak and garnished with fresh parsley.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, New York strip or filet mignon work well. Adjust cooking time based on thickness and fat content.
How can I prevent my Alfredo sauce from breaking?
Keep the heat low after adding cream. Always remove the skillet from direct heat before stirring in the Parmesan cheese.
Can I make this dish ahead of time?
The sauce and steak can be prepared separately, but combine just before serving as the pasta continues to absorb sauce and may thicken too much.
What if I don’t have heavy cream?
A combination of whole milk and a bit more butter can work, but the sauce will be less rich and thick. A small roux (butter and flour) can help thicken it.
How do I properly rest the steak?
Transfer cooked steak to a cutting board, tent loosely with foil, and wait 5-10 minutes. This ensures juicy, tender slices instead of losing all the juices onto the plate.
Common Mistakes to Avoid
- Overcooking the steak: Use a meat thermometer for accuracy (130°F for medium-rare).
- Using pre-grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Freshly grate your cheese.
- Rinsing the pasta after draining: This removes the starch that helps the sauce adhere.
- Cooking the sauce on high heat: This can cause the cream to separate or the butter to burn.
- Slicing the steak immediately: Cutting too soon releases the juices, drying out the meat.
Conclusion
This Steak Fettuccine Alfredo combines the luxurious comfort of creamy pasta with the robust flavor of seared steak for a truly impressive meal. By following the detailed steps and avoiding common pitfalls, you can master this restaurant-quality dish at home. Remember, the key lies in the technique: building flavor in the same skillet and balancing the rich components with fresh garnishes. It’s a hearty, satisfying recipe perfect for a special dinner that is sure to delight.