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Fettucine alfredo on a plate topped with sliced steak.

Steak Alfredo

Date night in just became extra special with this Steak Alfredo recipe. Rich, creamy, cheesy pasta topped with perfectly seared steak.
Course Main Course
Cuisine American
Keyword steak alfredo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 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.