Date night in just became extra special with this Steak Alfredo recipe. Rich, creamy, cheesy pasta topped with perfectly seared steak.
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Is there anything better than a heaping plate of creamy, cheesy pasta? Well, maybe when it’s topped with juicy slices of steak.
And though it may look fancy, it’s deceptively easy to make. In less than 30 minutes! It’s perfect for guests or date night in. They’ll be impressed and never know how truly simple it was to put together.
Ingredients for Steak Alfredo
Sear the Steak
Grab your steak out of the refrigerator about 20 minutes before you are ready to cook it. This takes off the chill and will provide a superior sear.
While the steak are coming to room temperature, bring a large pot of water to a boil.
Season both sides of your steaks with kosher salt and pepper. Heat a cast iron skillet over medium high heat. Once it’s super hot, add the butter and steaks.
Sear for 2 minutes per side. Depending on the thickness of your steak and your temperature preference, you may need to cook them longer. I always recommend investing in a digital meat thermometer to ensure steak or whatever protein is cooked perfectly.
Remove from the skillet to a cutting board and allow to rest for 10 minutes then thinly slice. Letting it rest allows the juices to redistribute and keeps the steak juicy.
Make the Alfredo Sauce
Add the pasta to the boiling water and cook according to package directions.
For the alfredo sauce, heat a large saucepan over medium heat. Add butter and allow to melt.
Add garlic and saute for 1 minute, until nutty and fragrant. Add heavy cream and whisk well until it combines with the butter.
Once it’s bubbling and combined, add in the parmesan cheese, kosher salt and pepper. Stir until it comes together. The sauce will thicken as the cheese melts.
Assemble Your Dish
Add the cooked pasta to the alfredo sauce and toss to coat. Divide evenly between 4 plates or bowls.
Thinly slice the steaks and place on top of the plated fettucine alfredo. If you want to get extra fancy, top with chopped parsley.
Best Way to Reheat
I really hate when I have leftover creamy pasta and when I go to reheat it, it seperates. It gets weird and oily and is so disappointing.
But, I’ve found a new method for reheating alfredo that prevents that from happening. It’s simple but takes a little time.
Add the pasta (but not the steak) to a baking dish and add a splash of milk or heavy cream. Stir so that it’s not dry.
Cover the dish with foil and bake at 350 degrees for about 15 to 20 minutes. Stirring halfway through. Reheat the steak in the microwave and place on top of pasta before serving.
More Pasta Favorites
- 2 8 ounce New York strip steaks, about 3/4-inch thick
- 12 ounce fettucine pasta
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 Tablespoon butter
For the alfredo sauce:
- 1 stick (8 Tablespoons) butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- Remove steak from the refrigerator and allow to sit at room temperature for 15 minutes. Meanwhile, bring water to a boil. Cook pasta according to package directions.
- Heat a cast iron skillet over medium-high heat. Add butter and allow to melt. Season both sides of steaks with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add steaks to hot skillet and sear for 2 minutes per side. Cook according to your preference. Remove from skillet to a cutting board and allow to rest while you finish preparing the alfredo.
- To make the alfredo sauce: melt the butter in a large saucepan over medium heat. Add garlic and saute 2 minutes. Pour in heavy cream and whisk well until it incorporates. Bring to a simmer. Stir in parmesan cheese, salt and pepper. As soon as it melts together, remove from heat. Stir pasta into the sauce.
- Divide pasta evenly between 4 plates. Thinly slice the steak and divide among the pasta. Serve immediately.