Steak Alfredo
Steak Alfredo is an elevated version of the best comfort food. A homemade garlicky Alfredo sauce pairs beautifully with steak. This pasta recipe feels fancy, but it’s actually very simple to make and ready in less than 30 minutes.
Servings 4 large servings
Calories 1308kcal
Ingredients
- 1 lb. fettucine pasta uncooked
- 1 ½ lbs. steak ribeye, sirloin, NY strip, tenderloin all OK
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons salted butter
- 4 garlic cloves finely minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups grated parmesan cheese
- Fresh parsley for garnish
Instructions
- Remove the steak(s) 30-45 minutes before cooking. Let them warm up. Season with salt and pepper.
- Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging. Reserve ½ cup to ¾ cup of the water before draining. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
- Cook the steak(s). You may cook it in a cast iron skillet on the stovetop, on the grill or broil it. Cook it to the doneness you’d like (I aim for 5-10 degrees below my ideal temperature because it will continue cooking), then remove it from the pan and let it sit while you make the sauce. This is very important so that the juices don’t run out when you cut into it.
- Once cooled, slice the steaks on the bias. Set aside.
- Heat the butter in a high-sided skillet over medium heat.
- When the butter bubbles, add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
- Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes.
- Give the sauce a taste, and add extra salt and pepper, if necessary.
- Add the pasta to the sauce, and toss until coated. Use the reserved pasta water if the sauce is not adhering to the pasta.
- Serve the pasta in bowls, then top with the sliced steak.
- Garnish with parsley, and enjoy immediately.
Notes
How to store: Transfer to an airtight container and store in the fridge for 2-3 days. Store the pasta and steak separately. When reheating, prepare to add a little extra milk to the pasta sauce since it will coagulate in the fridge. Reheat in 30-second increments in the microwave.
If you can, try to leave the steak whole because then you can reheat it in a skillet. If it’s sliced up, you’ll need to microwave it in bursts, and it can become tough that way.
Steak temperature guide: Your steak will continue cooking after you remove it from the heat, so pull it when it’s within 5-10 degrees of the temperature you’d like. Use an instant read thermometer to get the best results.
Rare (cool red center): 125°F
Medium rare (warm red center): 135°F
Medium (warm pink center): 145°F
Medium well (light pink center): 150°F
Well done (cooked entirely through): 160°F
Medium rare (warm red center): 135°F
Medium (warm pink center): 145°F
Medium well (light pink center): 150°F
Well done (cooked entirely through): 160°F
Nutrition
Serving: 1 serving | Calories: 1308kcal | Carbohydrates: 48g | Protein: 67g | Fat: 94g | Saturated Fat: 51g | Polyunsaturated Fat: 33g | Trans Fat: 2g | Cholesterol: 353mg | Sodium: 1186mg | Fiber: 2g | Sugar: 7g
