Description
Grilled Steak Alfredo Pasta
Ingredients:
For the Steak:
2 ribeye or sirloin steaks
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
For the Alfredo Sauce:
2 tbsp butter
2 garlic cloves
(minced)
1½ cups heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
For the Pasta:
250g fettuccine or tagliatelle
Water for boiling
For Garnish:
Chopped parsley
Freshly cracked black pepper
Instructions:
Cook the Pasta:
Bring a pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, then drain and set aside
.
Prepare the Steak:
Pat the steaks dry with a paper towel. Season both sides generously with salt, pepper, and garlic powder
.
Heat olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes per side for medium-rare or to your desired doneness
.
Remove from the skillet, let rest for 5 minutes, and slice into thin strips.
Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat and sauté minced garlic until fragrant
.
Add heavy cream and bring to a simmer. Stir in Parmesan cheese and Italian seasoning, and simmer until the sauce thickens
.
Season with salt and pepper to taste.
Combine and Serve:
Toss the cooked pasta in the Alfredo sauce until evenly coated
.
Plate the pasta and top with the sliced steak. Garnish with chopped parsley and freshly cracked black pepper
.
This creamy, savory steak Alfredo pasta is a luxurious dish perfect for any special occasion or a comforting dinner. Enjoy!
Step-by-Step Guide
Follow this detailed sequence for a seamless cooking experience. First, start your pasta water boiling in a large, salted pot. As it heats, pat your steaks completely dry—this is crucial for a good sear. Season the steaks just before cooking. Sear the steaks in the hot skillet, then set them aside to rest on a cutting board. While they rest, use the same skillet to build your Alfredo sauce, scraping up any flavorful bits from the steak. Finally, slice the rested steak against the grain into thin strips before combining everything.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve it with a crisp arugula salad dressed simply with lemon juice and olive oil. For a vegetable side, roasted asparagus or garlic sautéed spinach are excellent choices. To elevate the presentation, serve the pasta in warmed, shallow bowls and top with the steak just before bringing to the table. A glass of full-bodied red wine, like a Cabernet Sauvignon, completes the meal perfectly.
How-to Summary
In brief: Boil pasta. Sear seasoned steak in a hot skillet and let it rest. In the same skillet, make Alfredo sauce by sautéing garlic in butter, adding cream and Parmesan, and simmering until thickened. Toss pasta with sauce, top with sliced steak, and garnish.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. While ribeye and sirloin are ideal for their flavor and tenderness, flank or skirt steak work well too—just be sure to slice them very thinly against the grain.
How can I prevent my Alfredo sauce from breaking or becoming grainy?
Keep the heat at a gentle simmer when adding the cheese. Avoid boiling the sauce after the cheese is incorporated, and use freshly grated Parmesan, as pre-grated cheese often contains anti-caking agents that can hinder smooth melting.
Can I make any part of this dish ahead of time?
You can cook the steak ahead, slice it, and refrigerate it. Reheat it gently in the sauce just before serving. The sauce itself is best made fresh, as it can separate when reheated.
What if I don’t have heavy cream?
A combination of whole milk and a bit more butter can work in a pinch, but the sauce will be less rich and thick. You may need a small slurry of cornstarch to help it thicken.
How do I properly “rest” the steak?
After cooking, transfer the steak to a plate or board and loosely tent it with foil. Let it sit for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays juicy when sliced.
Common Mistakes to Avoid
- Overcrowding the Skillet: Sear steaks one at a time if necessary to ensure a proper, caramelized crust instead of steaming them.
- Using Pre-Grated Parmesan: It often doesn’t melt smoothly. Freshly grate your cheese for a silky sauce.
- Slicing the Steak Immediately: Cutting into the steak right after cooking releases all the flavorful juices onto the cutting board instead of keeping them in the meat.
- Overcooking the Garlic: When making the sauce, sauté the minced garlic just until fragrant (about 30 seconds). Burnt garlic will make the sauce bitter.
Conclusion
This Grilled Steak Alfredo Pasta combines the hearty satisfaction of a perfectly cooked steak with the indulgent comfort of creamy Alfredo. By following the detailed steps and tips provided, you can avoid common pitfalls and execute this restaurant-quality meal at home. It’s a versatile dish that is sure to impress at a dinner party or become a cherished favorite for a special family dinner. The key lies in the simple techniques: a good sear, a rested steak, and a carefully emulsified sauce.