Description
Creamy Steak Alfredo Pasta
A luxurious and hearty dish that brings together tender steak and creamy fettuccine for the ultimate comfort meal!
Ingredients
For the Steak:
1 lb ribeye or sirloin steak
1 tablespoon olive oil
Salt and pepper to taste
For the Alfredo Sauce:
3 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
8 oz fettuccine pasta
1 tablespoon fresh parsley, chopped
Instructions
Cook the Pasta:
Boil the fettuccine in salted water according to package instructions. Drain and set aside.
Prepare the Steak:
Season the steak generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or adjust to your preferred doneness. Remove and let rest for 5 minutes, then slice into strips.
Make the Alfredo Sauce:
In the same skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream and simmer for 2 minutes. Gradually add Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper.
Combine the Pasta:
Toss the cooked fettuccine in the Alfredo sauce until evenly coated.
Assemble the Dish:
Plate the creamy pasta and top with the sliced steak. Drizzle with any remaining sauce and garnish with fresh parsley.
Enjoy this indulgent pasta dish that combines the richness of Alfredo with the hearty flavor of steak—perfect for a cozy night in!
Step-by-Step Guide
Follow this detailed process for a perfectly executed dish. First, ensure all ingredients are prepped (garlic minced, parsley chopped, cheese grated). Begin boiling water for the pasta, heavily salting it like seawater. As the pasta cooks, proceed with the steak. Pat the steak completely dry before seasoning; this ensures a superior sear. Use a high-smoke-point oil and only flip the steak once a beautiful crust forms. After resting, slice against the grain for maximum tenderness. For the sauce, keep the heat medium-low after adding the cream to prevent scorching. Add the Parmesan off the heat initially, incorporating gradually to create a smooth, emulsified sauce. Finally, toss the drained pasta directly in the skillet with the sauce, allowing it to simmer together for a minute so the pasta absorbs the flavor.
Serving Suggestions
Plate this rich dish with complementary sides to balance the meal. A crisp arugula salad with a lemon vinaigrette cuts through the creaminess beautifully. For vegetables, simple roasted asparagus or garlic sautéed spinach are excellent choices. To elevate the presentation, serve the pasta on a warmed platter, artfully arranging the steak slices on top. Offer extra grated Parmesan and red pepper flakes at the table for personalized seasoning. A glass of full-bodied red wine, like Cabernet Sauvignon, or a crisp white, like Pinot Grigio, pairs perfectly.
How-to Summary
In brief: Cook and drain fettuccine. Sear a seasoned steak, rest, and slice. In the same pan, make a sauce by sautéing garlic in butter, adding cream, and whisking in Parmesan until thick. Toss pasta in sauce, top with sliced steak, and garnish with parsley.
Frequently Asked Questions
Can I use a different cut of steak? Yes. While ribeye offers great marbling, sirloin is leaner. Flank or skirt steak also work well but require careful slicing against the grain after resting.
How can I prevent my Alfredo sauce from breaking or becoming grainy? Avoid high heat after adding the cream and cheese. Remove the skillet from the burner when adding Parmesan, whisking constantly until melted and integrated. Use freshly grated cheese, as pre-shredded contains anti-caking agents that can hinder smooth melting.
Can I make this dish ahead of time? The components are best fresh. However, you can prepare the steak and sauce separately, storing them in the fridge for 1-2 days. Reheat the sauce gently on low, adding a splash of cream to restore consistency, and assemble with freshly cooked pasta.
What’s a good substitute for heavy cream? For a slightly lighter version, half-and-half can be used, but the sauce will be less rich and thicken more slowly. Do not use milk, as it is likely to curdle.
How do I properly “rest” the steak, and why is it important? Resting means letting the cooked steak sit undisturbed on a cutting board for 5-10 minutes after searing. This allows the juices, which have been driven to the center by heat, to redistribute throughout the meat. Slicing immediately would cause those flavorful juices to spill out onto the board, resulting in a drier steak.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing the steak in a skillet that’s too small steams the meat instead of creating a flavorful crust. Use a large pan.
- Using Pre-Shredded Parmesan: It often doesn’t melt smoothly. Always grate a block of Parmesan cheese yourself for the creamiest sauce.
- Adding Cheese to Boiling Sauce: Extreme heat can cause the cheese’s fats and proteins to separate. Let the cream simmer gently off the heat before whisking in the cheese.
- Not Salting Pasta Water Enough: The water should taste salty. This is your primary chance to season the pasta itself.
- Slicing the Steak Immediately: As noted in the FAQs, this leads to loss of precious juices. Be patient during the rest period.
Conclusion
Mastering this Creamy Steak Alfredo Pasta is about technique: a perfect sear, a silky sauce, and thoughtful assembly. By following this enhanced guide and avoiding common pitfalls, you can consistently create a restaurant-quality, indulgent meal at home. It’s a satisfying dish that expertly combines simplicity with decadent flavor, sure to impress on any occasion.