Steak Alfredo

Three bowls of pasta in a cream sauce with steak from above

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.

Prep Time 10

Cook Time 15

Total Time 25

Servings 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 1 ½ lbs. steak 30-45 minutes before cooking. Let them warm up. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Cook 1 lb. fettucine 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 2 tablespoons salted butter in a high-sided skillet over medium heat.
When the butter bubbles, add the 4 garlic cloves, cooking until fragrant and lightly colored, about 1-2 minutes.
Lower the heat to low, and pour in the 2 cups heavy cream and 1 cup whole milk. Add the 1 ½ cups 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 Fresh 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.

How to reheat: Reheat in 30-second increments in the microwave. Prepare to add a little extra milk to the pasta sauce since it will coagulate in the fridge.

Nutrition