Description
Steak Alfredo is a rich and comforting dish featuring tender, perfectly cooked steak slices served over fettuccine pasta coated in an ultra-creamy Alfredo sauce made with butter, heavy cream, Parmesan cheese, and hints of nutmeg and fresh parsley. This classic Italian-American recipe balances indulgent flavors with simple, fresh ingredients for a satisfying meal.
Ingredients
For the Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups freshly and finely grated Parmesan cheese
- Salt and pepper, to taste
- Pinch of fresh nutmeg
- 2 Tbsp fresh parsley, chopped
For the Pasta
- 1 lb fettuccine pasta
For the Steak
- 1 lb steak (Sirloin, Filet, New York Strip, Ribeye, etc.)
- 1 Tbsp olive oil
- Kosher salt, to season
- Black pepper, to season
- 2 Tbsp unsalted butter
Instructions
- Make the Alfredo Sauce: In a saucepan over medium heat, combine the butter and heavy cream. Heat just until it starts to bubble, then reduce the heat to low and let it simmer gently for 15 minutes. Remove from heat and stir in the freshly grated Parmesan cheese. Season with salt, pepper, a pinch of nutmeg, and stir in the chopped parsley. Set aside to thicken slightly while preparing the rest of the dish.
- Prepare the Steak: Preheat your oven to 400°F (204°C). Season the steak generously with kosher salt and black pepper on both sides. Heat a large cast iron skillet over medium-high heat and add olive oil. Once hot, place the steaks in the skillet and sear for 2-3 minutes per side. Add the 2 tablespoons of butter to the skillet and baste the steak by spooning the melted butter over the top for an additional 3 minutes. Check the internal temperature of the steak to estimate the remaining oven cooking time.
- Finish Cooking the Steak: Transfer the skillet with the steak to the preheated oven and cook for an additional 3-5 minutes depending on your preferred doneness (medium-rare to medium-well). Remove the steak from the oven and let it rest on a cutting board for a few minutes before slicing into strips.
- Cook the Pasta: Meanwhile, cook the fettuccine according to the package instructions in salted boiling water until al dente. Drain well.
- Assemble the Dish: Toss the hot cooked fettuccine with the prepared Alfredo sauce until evenly coated. Divide the pasta onto serving plates or bowls. Top with the sliced steak and garnish with additional chopped parsley, grated Parmesan cheese, and freshly ground black pepper to taste. Serve immediately and enjoy.
Notes
- Use a cast iron skillet for best steak searing results.
- Adjust cooking times for steak based on thickness and preferred doneness.
- Freshly grate Parmesan cheese for a smoother, more authentic sauce.
- Letting the steak rest before slicing ensures juicier, more tender bites.
- For a lighter sauce, you can substitute half-and-half in place of heavy cream but expect a thinner consistency.
- Adding a pinch of nutmeg adds warmth and depth to the Alfredo sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
