Description
Creamy Garlic Steak Alfredo Pasta
Tender, juicy steak slices served over buttery fettuccine pasta drenched in a rich, creamy garlic Alfredo sauce. This dish is luxuriously indulgent and perfect for a restaurant-quality meal at home!
Ingredients
For the Steak:
1 lb ribeye or sirloin steak
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp Italian seasoning
1 tbsp fresh parsley, chopped
For the Alfredo Sauce:
2 tbsp butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1 cup Parmesan cheese, grated
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
For the Pasta:
12 oz fettuccine or pasta of choice
1/2 cup pasta water (reserved)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions.
Reserve 1/2 cup pasta water, then drain and set aside.
Step 2: Cook the Steak
Season the steak with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat.
Sear the steak for 3-4 minutes per side (or until desired doneness).
Add butter & minced garlic, basting the steak for extra flavor.
Let it rest for 5 minutes, then slice into thin strips.
Step 3: Make the Alfredo Sauce
Melt butter in a pan over medium heat, then sauté garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese, salt, black pepper, and red pepper flakes.
Add a splash of reserved pasta water for extra silkiness.
Step 4: Assemble & Serve
Toss the fettuccine in the creamy sauce.
Arrange the sliced steak over the pasta.
Garnish with fresh parsley & extra Parmesan.
Pairing Suggestions
Pair with a bold red wine like Merlot or Malbec!
Serve with garlic bread & a crisp side salad for a full meal!
Step-by-Step Guide
1. Prep: Season the steak generously. Grate the Parmesan cheese and mince all garlic. 2. Pasta: Boil pasta in well-salted water. Before draining, reserve 1/2 cup of the starchy water. 3. Steak: Heat oil in a heavy skillet until very hot. Sear steak without moving it to develop a crust. In the last minute, add butter and garlic, tilting the pan to baste the steak. Rest on a cutting board. 4. Sauce: In the same pan (don’t clean it), melt butter and sauté garlic. Add cream and simmer gently. Whisk in Parmesan until melted. Thin with pasta water to your desired consistency. 5. Combine: Toss drained pasta directly in the sauce pan until coated. Slice the rested steak against the grain. Serve pasta topped with steak slices.
Serving Suggestions
Plate this dish in wide, shallow bowls to showcase the steak. For a complete restaurant-style experience, start with a light arugula salad with lemon vinaigrette. Garlic bread or crusty baguette is essential for soaking up the extra sauce. The suggested red wine pairs beautifully, but a crisp white like Pinot Grigio also balances the richness. For a lighter touch, serve with steamed asparagus or roasted broccoli.
How-to Summary
Cook pasta, reserving water. Sear seasoned steak in oil, finish with butter and garlic, then rest. In the same pan, make sauce by sautéing garlic in butter, adding cream and Parmesan, and thinning with pasta water. Toss pasta with sauce, top with sliced steak, and garnish with parsley.
Frequently Asked Questions
Can I use a different cut of steak? Yes. Ribeye and sirloin are ideal for flavor and tenderness, but flank or skirt steak sliced very thinly against the grain also works well.
How do I prevent my sauce from breaking or becoming grainy? Keep the heat low after adding the cream—do not boil vigorously. Use freshly grated Parmesan, as pre-shredded cheese contains anti-caking agents that can cause graininess.
Can I make this ahead of time? The sauce and steak can be prepared separately and reheated gently. Combine with freshly cooked pasta just before serving to prevent the pasta from absorbing all the sauce.
What’s a good substitute for heavy cream? For a slightly lighter version, half-and-half can work, but avoid boiling it. For a dairy-free alternative, soaked cashews blended until smooth can mimic the creaminess.
Why is resting the steak so important? Resting allows the juices to redistribute throughout the meat. Slicing it immediately will cause those flavorful juices to end up on your cutting board instead of in your dish.
Common Mistakes to Avoid
- Using pre-shredded Parmesan cheese, which can lead to a clumpy, non-creamy sauce.
- Overcooking the garlic when sautéing, which makes it bitter. Cook just until fragrant (30 seconds).
- Skipping the pasta water. The starchy water is key for helping the sauce cling to the pasta.
- Slicing the steak before it has rested for a full 5 minutes, resulting in dry meat.
- Adding cold cream directly to a very hot pan, which can cause it to separate. Let the pan cool slightly first.
Conclusion
This Creamy Garlic Steak Alfredo Pasta is a foolproof path to an impressive, decadent meal. By mastering a few key techniques—like properly searing the steak and building a smooth, homemade Alfredo sauce—you can consistently achieve a restaurant-quality result. The combination of savory, garlicky steak with the rich, creamy pasta is truly irresistible. Remember to avoid the common pitfalls, use quality ingredients, and don’t rush the process. Gather your sides, pour a glass of wine, and enjoy the delicious rewards of cooking this classic, comforting dish at home.