Date night in just became extra special with this Steak Alfredo recipe. Rich, creamy, cheesy pasta topped with perfectly seared steak.
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.