Steak Alfredo

A rich and creamy pasta dish paired with perfectly seared steak this Steak Alfredo brings together two classic favorites in one comforting, indulgent meal.

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Ingredients

For the Alfredo Sauce

• ½ cup unsalted butter
• 2 cups heavy cream
• 1½ cups freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of freshly grated nutmeg
• 2 tablespoons fresh parsley, chopped

For the Pasta

• 1 pound fettuccine pasta

For the Steak

• Steak of your choice (Sirloin, Filet Mignon, New York Strip, or Ribeye)
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter

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Instructions

1. Prepare the Alfredo Sauce

In a medium saucepan over medium heat, melt the butter and pour in the heavy cream. Heat just until it begins to bubble—don’t let it boil. Lower the heat and let it simmer gently for about 15 minutes, stirring occasionally.
Remove from heat and whisk in the Parmesan cheese until smooth. Season with salt, pepper, and nutmeg. Stir in the chopped parsley. Set aside while you prepare the steak and pasta. The sauce will thicken as it rests.

2. Cook the Steak

Preheat your oven to 400°F (200°C).
Season both sides of the steak generously with salt and pepper.
Heat olive oil in a large cast iron skillet over medium-high heat. Once hot, add the steak and sear for about 2–3 minutes per side until golden brown.
Add the butter to the pan and baste the steak by spooning the melted butter over the top for another minute or two.
Transfer the skillet to the oven and cook for 3–5 minutes, depending on your preferred doneness:

• Medium-rare: about 130°F (54°C)
• Medium: about 140°F (60°C)
• Medium-well: about 150°F (65°C)

Remove the steak from the oven and let it rest on a cutting board for a few minutes before slicing.

3. Cook the Pasta

Meanwhile, cook the fettuccine according to package directions until al dente. Drain well. Toss the pasta in the warm Alfredo sauce until evenly coated.

4. Assemble and Serve

Divide the creamy fettuccine among serving plates or bowls. Top with sliced steak.
Garnish with extra parsley, freshly grated Parmesan, and a sprinkle of black pepper. Serve immediately.

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Why You’ll Love This Recipe

• Combines two comfort food classics—creamy Alfredo pasta and juicy steak.
• Perfect for date night or a cozy dinner at home.
• Easy to customize with your favorite steak cut or pasta type.
• The sauce is made with simple ingredients but tastes restaurant-quality.

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Tips

• Use freshly grated Parmesan: It melts better and gives the sauce a smooth texture.
• Don’t overcook the steak: A quick sear and short oven time keep it tender and juicy.
• Warm plates before serving: This helps keep the pasta creamy instead of thickening too fast.
• Let the steak rest: This allows juices to redistribute for a more flavorful result.

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Variations and Substitutions

• Pasta: Try linguine, tagliatelle, or even penne instead of fettuccine.
• Cheese: Add Romano or Asiago for a bolder flavor.
• Protein: Swap steak for grilled chicken, shrimp, or even sautéed mushrooms for a vegetarian version.
• Lightened version: Use half-and-half instead of heavy cream for a lighter sauce.

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FAQs

Can I make the sauce ahead of time?
Yes! You can prepare the Alfredo sauce up to 2 days in advance. Reheat gently over low heat and add a splash of cream or milk to loosen it.

What’s the best steak for this recipe?
Filet Mignon or New York Strip are both tender and flavorful options. Ribeye adds extra richness due to its marbling.

Can I use pre-grated Parmesan?
It’s best to avoid it—freshly grated Parmesan melts more smoothly and gives the sauce a better texture.

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Serving and Suggestions

Serve your Steak Alfredo with:

• A crisp green salad with balsamic vinaigrette
• Garlic bread or cheesy breadsticks
• Steamed or roasted vegetables like broccoli or asparagus
• A glass of red wine such as Cabernet Sauvignon or Merlot

This dish is best enjoyed immediately while the sauce is silky and the steak is perfectly tender.