Description
Steak Alfredo Fettuccine
A luxurious combination of tender steak and creamy pasta that’s a feast for your taste buds!
Ingredients:
300g fettuccine pasta
2 medium-sized steaks (sirloin or ribeye)
Salt and pepper (to taste)
2 tbsp unsalted butter
2 cloves garlic, minced
1 1/2 cups (360ml) heavy cream
1 cup (100g) grated Parmesan cheese
Fresh parsley for garnish
Instructions:
Cook the pasta: Boil fettuccine in salted water until al dente. Drain and set aside.
Prepare the steak: Season steaks with salt and pepper. Heat a skillet over medium-high heat, add butter, and sear steaks for 3-4 minutes per side (depending on thickness). Let rest, then slice into strips.
Make the sauce: In the same skillet, sauté garlic until fragrant. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and creamy.
Combine: Toss the fettuccine in the creamy sauce until well-coated.
Serve: Plate the pasta, top with steak slices, drizzle more sauce, and sprinkle with parsley.
Enjoy your elegant steak pasta masterpiece!
Step-by-Step Guide
1. Pasta Perfection: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. This starchy water is key for adjusting sauce consistency later.
2. Master the Steak: Pat steaks completely dry with paper towels. Season liberally with salt and pepper. In a large skillet or cast-iron pan, heat butter over medium-high heat until hot. Add steaks and sear undisturbed for 3-4 minutes per side for medium-rare. Transfer to a cutting board, tent with foil, and let rest for at least 5 minutes. This ensures juicy meat.
3. Craft the Alfredo: In the same skillet (do not clean it), reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, scraping up any browned bits from the steak. Bring to a gentle simmer. Gradually whisk in the grated Parmesan until fully melted and the sauce is smooth.
4. Bring It All Together: Add the drained pasta to the skillet with the sauce. Toss vigorously to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Slice the rested steak against the grain into thin strips.
5. Final Assembly: Plate the creamy fettuccine. Arrange the sliced steak strips on top. Drizzle with any remaining sauce from the pan, garnish with fresh parsley, and serve immediately.
Serving Suggestions
Elevate your meal with simple sides. A crisp Caesar salad or roasted asparagus balances the richness. For wine, a bold Cabernet Sauvignon complements the steak, while a buttery Chardonnay pairs with the creamy sauce. Serve with crusty garlic bread to soak up every last drop of Alfredo.
How-to Summary
Cook pasta al dente, reserving some water. Sear seasoned steaks in butter, then rest and slice. In the same pan, make sauce by sautéing garlic, simmering cream, and melting Parmesan. Toss pasta in sauce, thinning with pasta water if needed. Top pasta with sliced steak and garnish.
Frequently Asked Questions
Can I use a different cut of steak? Yes. While sirloin and ribeye are excellent, flank or skirt steak work well too—just be sure to slice very thinly against the grain.
How do I prevent my sauce from breaking or becoming grainy? Use freshly grated Parmesan (not pre-shaken from a canister), add it gradually off direct heat, and avoid boiling the sauce after adding the cheese.
Can I make this ahead of time? The sauce and steak can be prepared separately and reheated gently, but combine with freshly cooked pasta just before serving for best texture.
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. You may need a slurry of cornstarch to thicken it.
How do I properly “rest” the steak? Letting the cooked steak sit for 5-10 minutes allows the juices to redistribute throughout the meat, ensuring it stays moist when sliced.
Common Mistakes to Avoid
- Overcooking the pasta. Aim for al dente so it holds up in the sauce.
- Not letting the steak rest before slicing, which causes juice loss.
- Using pre-grated Parmesan with anti-caking agents, which can make the sauce clumpy.
- Adding cheese to a boiling sauce, which can cause separation.
- Skipping the step of reserving pasta water, a crucial tool for perfect sauce consistency.
Conclusion
This Steak Alfredo Fettuccine is a restaurant-quality dish that is deceptively simple to master at home. By following the detailed steps, avoiding common pitfalls, and using quality ingredients, you can create a consistently impressive and luxurious meal. The combination of perfectly seared steak and a velvety, homemade Alfredo sauce is sure to become a cherished favorite for any special occasion or indulgent weeknight dinner.