Description
Creamy Garlic Steak Fettuccine
Elevate your dinner with this decadent dish! Juicy grilled steak paired with creamy fettuccine pasta and a velvety garlic sauce makes for an unforgettable meal.
Ingredients:
For the steak:
2 ribeye or sirloin steaks
1 tbsp olive oil
Salt and pepper to taste
1 tbsp butter
For the pasta:
12 oz (340g) fettuccine pasta
Salt for boiling water
For the garlic cream sauce:
3 tbsp butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and black pepper to taste
For garnish:
Fresh parsley, chopped
Freshly cracked black pepper
Instructions:
Prepare the Steak:
Season the steaks with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness. Add butter during the last minute of cooking for extra flavor. Let the steaks rest for 5 minutes before slicing.
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Drain and set aside.
Make the Garlic Cream Sauce:
In the same skillet, melt butter over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Stir in heavy cream and Parmesan cheese. Add Italian seasoning, salt, and pepper to taste. Simmer for 2-3 minutes until the sauce thickens slightly.
Combine the Pasta and Sauce:
Toss the cooked fettuccine in the garlic cream sauce until well coated.
Assemble the Dish:
Plate the creamy fettuccine and top with sliced steak. Drizzle extra garlic sauce over the steak for added richness.
Garnish and Serve:
Sprinkle fresh parsley and cracked black pepper on top. Serve hot with a side of sautéed spinach or a crisp green salad.
Enjoy:
Relish every bite of this creamy, hearty meal for a restaurant-quality experience at home!
Let me know if you’d like any modifications!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, bring your salted pasta water to a boil and start searing your seasoned steak in a hot skillet with oil. Once the steak is cooked to your liking, set it aside to rest. Do not wash the skillet. Use the same skillet to build your sauce, scraping up the flavorful browned bits from the steak. While the sauce simmers, cook your pasta to al dente. Finally, combine the pasta with the sauce, slice the rested steak, and assemble your plates immediately.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides to balance the meal. Consider serving it with a simple arugula salad dressed with lemon vinaigrette, or with roasted asparagus or green beans. For a wine pairing, a medium-bodied red like a Merlot or a Chianti complements the steak, while a crisp white like Pinot Grigio cuts through the creaminess of the sauce.
How-to Summary
In brief: Season and sear steak, then let it rest. Boil fettuccine until al dente. In the steak skillet, make a sauce by sautéing garlic in butter, then simmering with cream, Parmesan, and seasonings. Toss the drained pasta in the sauce. Slice the steak, serve over the pasta, and garnish.
Frequently Asked Questions
Can I use a different cut of steak? Yes. While ribeye and sirloin are excellent, flank steak or skirt steak sliced thinly against the grain also work wonderfully.
How can I make the sauce thicker? Let it simmer for a few extra minutes to reduce. You can also add an extra tablespoon of grated Parmesan cheese, which will help thicken the sauce as it melts.
What if I don’t have heavy cream? A combination of half-and-half and a bit of cream cheese can be substituted, though the sauce will be slightly less rich.
How do I store and reheat leftovers? Store components separately if possible. Reheat the pasta and sauce gently in a skillet with a splash of milk or cream to loosen it. Reheat steak slices briefly to avoid overcooking.
Can I add vegetables to this dish? Absolutely. Sautéed mushrooms, spinach, or sun-dried tomatoes can be added to the sauce for extra flavor and nutrition.
Common Mistakes to Avoid
- Overcooking the steak: Use a meat thermometer for accuracy and always let it rest before slicing to retain juices.
- Using pre-grated Parmesan: Freshly grated Parmesan melts much more smoothly into the sauce.
- Not salting the pasta water: This is your only chance to season the pasta itself. The water should taste like the sea.
- Adding pasta to the sauce too late: Have the sauce ready so you can toss the pasta immediately after draining; this helps the sauce adhere.
Conclusion
This Creamy Garlic Steak Fettuccine is the ultimate fusion of luxurious steakhouse fare and comforting pasta. By following the detailed steps and tips provided, you can confidently create a spectacular, restaurant-worthy meal in your own kitchen. The key lies in the technique—properly searing the steak, building a flavorful sauce in the same pan, and bringing everything together at the right moment. It’s a surefire dish to impress at any dinner table.