Creamy Garlic Steak Alfredo
A luxurious combination of silky fettuccine in a rich garlic Parmesan cream sauce, crowned with perfectly seared, juicy ribeye steak.
Equipment
Ingredients
Pasta Sauce
fettuccine pasta (dry)
200 g
butter
30 g
garlic (minced)
3 cloves
heavy cream
200 ml
Parmesan cheese (grated)
60 g
olive oil
15 ml
Steak
ribeye steak
300 g
butter
20 g
garlic (smashed)
2 cloves
salt
3 g
black pepper
1 g
Instructions
Prepare the steak
Season the steak generously with salt and pepper on both sides.
Sear the steak
Heat oil in a pan over high heat and sear the steak for 3-4 minutes per side until a golden crust forms.
Butter baste the steak
Add butter and smashed garlic to the pan and baste the steak for 1-2 minutes.
Rest the steak
Remove the steak from the pan and let it rest while preparing the pasta.
Cook the pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions.
Make the garlic cream sauce
In the same pan used for the steak, melt butter and sauté minced garlic until fragrant.
Add cream and Parmesan
Pour in the heavy cream and bring to a gentle simmer, then add the grated Parmesan and stir until melted.
Combine pasta with sauce
Add the drained pasta to the sauce and toss to coat, adding pasta water if needed to thin the sauce.
Slice the steak
Slice the rested steak against the grain into thin strips.
Serve
Plate the creamy garlic pasta and top with sliced steak. Garnish with extra Parmesan if desired.
Original recipe
Storage
Best enjoyed fresh. If reheating, add a splash of milk to restore creaminess.
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