Ingredients
Scale
- 1 lb Ribeye or Sirloin steak
- 12 oz Fettuccine pasta
- 1 1/2 cups Heavy cream
- 1 1/2 cups Freshly grated Parmesan cheese
- 1/2 cup Unsalted butter
- 4 cloves Garlic, minced
- 1 tablespoon Olive oil
- Salt and black pepper, to taste
Instructions
- Step 1: Prepare and Cook the Steak. Pat the steak dry, season heavily with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the steak for 3-5 minutes per side (depending on thickness and desired doneness). Remove the steak from the skillet and allow it to rest on a cutting board for at least 10 minutes before slicing.
- Step 2: Cook the Pasta. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water; drain the pasta and set aside.
- Step 3: Start the Alfredo Sauce. In a large saucepan or the same skillet used for the steak (wiped clean), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Step 4: Finish the Sauce. Reduce the heat to low, then slowly whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, whisk in reserved pasta water, one tablespoon at a time, until the desired consistency is achieved. Taste and adjust seasoning with salt and pepper.
- Step 5: Assemble and Serve. Add the cooked fettuccine directly into the sauce and toss gently until every strand is coated. Slice the rested steak against the grain into thin strips. Plate the fettuccine alfredo and arrange the sliced steak over the pasta. Serve immediately.
Notes
- Store the sliced steak and the pasta/sauce mixture in separate airtight containers in the refrigerator for up to 3 days to maintain optimal texture.
- When reheating the alfredo, warm it gently in a skillet over low heat, adding a splash of fresh cream or milk to revitalize the sauce and prevent the Parmesan from seizing up.
- Balance the richness of the dish by finishing the plate with a sprinkle of fresh chopped parsley or basil, and serve alongside a simple side salad dressed with a light vinaigrette.
- For the creamiest Alfredo, ensure you use freshly grated Parmesan and remove the heavy cream mixture from the direct heat source before slowly incorporating the cheese, which prevents clumping and separation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American