Ingredients
For the Steak:
2 ribeye or sirloin steaks (each about 1 inch thick; ribeye will be more tender and flavorful, while sirloin is a leaner option)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil (to help sear and caramelize the steak)
2 cloves garlic, minced (for a savory, aromatic baste)
1 tablespoon unsalted butter (to enrich the steak and add flavor as it cooks)
For the Alfredo Sauce:
2 tablespoons unsalted butter (for a rich, creamy base)
2 cloves garlic, minced (to give depth of flavor to the sauce)
1 cup heavy cream (provides a thick, luscious sauce)
1 cup grated Parmesan cheese (freshly grated for best flavor and smooth melting)
Salt and freshly ground black pepper, to taste
1/4 teaspoon nutmeg (optional, but it adds warmth and complexity to the Alfredo sauce)
Fresh parsley, chopped (for garnish)
For the Pasta:
8 ounces fettuccine or linguine (or your favorite pasta; traditionally, fettuccine pairs well with Alfredo)
Salt for pasta water (helps season the pasta as it cooks)
Instructions
- Prepare the Steak:
Season the Steaks:
Pat the steaks dry with paper towels to ensure a good sear. Generously season both sides of each steak with salt and freshly ground black pepper, pressing gently so the seasoning adheres to the meat.
Heat the Skillet:
In a large, heavy skillet (preferably cast iron for even heating), heat the olive oil over medium-high heat. Wait until the oil is shimmering and almost smoking—this high heat will help create a crust on the steak.
Sear the Steaks:
Add the steaks to the hot skillet, laying them away from you to prevent splattering. Sear undisturbed for 3–4 minutes on the first side. You should see a brown crust forming.
Flip the steaks and cook for another 3–4 minutes, or until the crust is golden brown on the other side as well.
Baste with Garlic and Butter:
Lower the heat to medium and add the minced garlic and butter to the skillet. Tilt the skillet slightly, allowing the butter to melt. Use a spoon to baste the steaks by pouring the garlic-infused butter over them. This will add moisture and enhance flavor.
Continue to cook the steaks to your desired doneness. (For medium-rare, the internal temperature should reach 135°F, or 145°F for medium.) Use a meat thermometer to ensure accuracy.
Rest the Steaks:
Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 5–10 minutes to allow the juices to redistribute.
Cook the Pasta:
Boil the Pasta Water:
In a large pot, bring salted water to a rolling boil. (Use about 1 tablespoon of salt for every 4 cups of water to season the pasta well.)
Cook the Pasta:
Add the fettuccine or linguine to the boiling water. Stir occasionally to prevent sticking and cook according to the package instructions until al dente (tender but with a slight bite).
Reserve Pasta Water:
Before draining the pasta, reserve about 1/2 cup of pasta water. This starchy water can help adjust the Alfredo sauce’s consistency later.
Drain the Pasta:
Drain the pasta and set it aside.
Make the Alfredo Sauce:
Sauté the Garlic in Butter:
In a large saucepan or skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and slightly golden. Be careful not to brown the garlic as it can turn bitter.
Add the Cream:
Pour the heavy cream into the pan with the garlic and butter, stirring to combine. Bring the mixture to a gentle simmer, stirring occasionally.
Incorporate the Parmesan Cheese:
Gradually add the grated Parmesan cheese, whisking or stirring continuously to prevent clumping and ensure a smooth sauce. Continue stirring until the cheese has melted and fully incorporated into the cream.
Season the Sauce:
Add salt and pepper to taste, adjusting as needed. For extra warmth, add a pinch of nutmeg (optional) to enhance the Alfredo sauce’s depth.
Adjust Consistency:
If the sauce is too thick, gradually add a bit of the reserved pasta water, stirring until you reach your desired consistency. The sauce should be creamy and cling to the back of a spoon.
Combine Pasta with Alfredo Sauce:
Toss the Pasta in the Sauce:
Add the cooked pasta to the Alfredo sauce in the pan, gently tossing to ensure each strand is coated in the creamy sauce.
Slice the Steak and Assemble:
Slice the Steaks:
After the steaks have rested, slice them against the grain into thin strips. This ensures a tender bite with each piece.
Plate the Dish:
Serve a generous portion of the Alfredo-coated pasta on each plate. Arrange several strips of sliced steak on top of the pasta. For presentation, you can slightly overlap the steak strips over the pasta.
Garnish and Serve:
Add Fresh Parsley:
Garnish with chopped fresh parsley for a pop of color and fresh flavor.
Extra Parmesan (Optional):
Top with a sprinkle of extra grated Parmesan for an added cheesy kick.
Serve Immediately:
Steak Alfredo is best enjoyed hot, so serve it right away while the sauce is creamy and the steak is warm.