Steak Alfredo
Creamy garlic Alfredo pasta topped with perfectly seared juicy steak creates the ultimate comfort food experience with rich, cheesy, and savory flavors.
Equipment
Ingredients
Pasta
fettuccine pasta (dry)
400 g
Alfredo Sauce
butter (room temperature)
60 g
garlic cloves (minced)
4 pcs
heavy cream (cold)
300 ml
Parmesan cheese (grated)
100 g
black pepper (ground)
2 g
salt
5 g
Steak
ribeye steak (room temperature)
600 g
olive oil
15 ml
salt
5 g
black pepper (ground)
2 g
Instructions
Prepare the steak
Pat the steak dry and season generously with salt and pepper on both sides.
Cook the pasta
Bring a large pot of salted water to boil and cook the fettuccine until al dente according to package directions.
Sear the steak
Heat olive oil in a heavy pan over high heat. Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness.
Make the Alfredo sauce
In the same pan, reduce heat to medium and add butter. Sauté minced garlic for 1 minute until fragrant, then pour in cream and simmer until slightly thickened.
Finish the sauce
Add grated Parmesan cheese gradually while stirring until melted and smooth. Season with salt and pepper to taste.
Combine pasta and sauce
Add the drained pasta to the sauce and toss to coat evenly. If needed, add a splash of pasta water to loosen the sauce.
Serve
Slice the rested steak against the grain and serve over the creamy pasta. Garnish with extra Parmesan if desired.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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