Description
Steak Fettuccine Alfredo
A mouthwatering combination of juicy steak and creamy pasta, perfect for a special dinner or an indulgent treat!
Ingredients:
300g fettuccine pasta
2 steak fillets (sirloin or ribeye)
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup (240ml) heavy cream
1 cup (100g) grated Parmesan cheese
Fresh parsley for garnish
Salt and pepper (to taste)
Instructions:
Cook the pasta: Boil the fettuccine in salted water until al dente, drain and set aside.
Grill the steak: Season the steaks with salt and pepper. In a hot skillet, cook the steak for 4-5 minutes per side, or until your desired doneness. Let the steak rest for 5 minutes before slicing.
Make the Alfredo sauce: In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream and simmer for 3-4 minutes, then stir in the Parmesan cheese.
Combine: Add the cooked pasta to the sauce and toss to coat.
Assemble: Plate the creamy pasta and top with sliced steak. Garnish with fresh parsley.
Enjoy your indulgent steak fettuccine Alfredo – a comforting and luxurious meal!
Step-by-Step Guide
For a foolproof, restaurant-quality meal, follow these detailed steps. First, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook, stirring occasionally. While the pasta cooks, pat your steaks completely dry with paper towels—this is crucial for a good sear. Season them liberally with salt and pepper just before cooking. Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a small amount of oil, then sear the steaks without moving them for 4-5 minutes per side for medium-rare. Transfer to a plate, tent with foil, and let rest. In the same skillet, reduce heat to medium and melt the butter, scraping up any browned bits. Add the minced garlic and cook for just 30 seconds until fragrant. Pour in the heavy cream, bring to a gentle simmer, and let it thicken for 3-4 minutes. Remove from heat and gradually whisk in the grated Parmesan until smooth. Drain the al dente pasta, reserving 1/2 cup of pasta water. Add the pasta directly to the sauce, tossing to coat. If the sauce is too thick, add pasta water a tablespoon at a time. Slice the rested steak against the grain. Plate the pasta, top with steak slices, and garnish.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve with a crisp arugula salad dressed simply with lemon vinaigrette to cut through the creaminess. For a vegetable side, roasted asparagus or garlic sautéed spinach are excellent choices. To elevate the presentation, finish with a final sprinkle of flaky sea salt, cracked black pepper, and extra Parmesan. A glass of full-bodied red wine, like Cabernet Sauvignon, completes the special dinner experience.
How-to Summary
Boil pasta. Sear seasoned steak in a hot pan and let it rest. In the same pan, make sauce by cooking garlic in butter, simmering cream, and melting in Parmesan. Toss drained pasta with sauce. Slice steak, serve over pasta, and garnish.
Frequently Asked Questions
Can I use a different cut of steak? Yes, while sirloin and ribeye are ideal, flank or skirt steak work well; just be sure to slice them very thinly against the grain.
How can I prevent my Alfredo sauce from breaking or becoming grainy? Always remove the sauce from heat before adding the cheese, and use freshly grated Parmesan from a block, as pre-shredded cheese contains anti-caking agents that can cause graininess.
What if I don’t have heavy cream? A combination of whole milk and a bit more butter can be used, but the sauce will be less rich and thick. You may need to simmer it longer.
Can I make this dish ahead of time? The components are best prepared fresh. The sauce can thicken and the pasta can become soggy if assembled too far in advance.
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 a juicy, flavorful slice instead of juices running out on the plate.
Common Mistakes to Avoid
- Overcooking the steak: Use a meat thermometer for accuracy (130-135°F for medium-rare).
- Adding cheese to boiling sauce: This can cause the sauce to separate. Always take the pan off the heat first.
- Using pre-shredded Parmesan cheese: It often doesn’t melt smoothly.
- Skipping the pasta water: The starchy water is key to helping the sauce cling to the pasta.
- Slicing the steak before resting: This releases all the precious juices.
Conclusion
Steak Fettuccine Alfredo is a decadent yet achievable dish that turns any evening into a special occasion. By mastering a few key techniques—like perfectly searing steak and crafting a smooth, creamy sauce—you can create an impressive meal that rivals any Italian restaurant. Remember to use quality ingredients, avoid the common pitfalls, and don’t rush the process. With this comprehensive guide, you’re equipped to deliver a truly memorable and indulgent dining experience. Buon appetito!