Steak Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
789 kcal
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Course
Main Course
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Cuisine
Italian
Steak Alfredo
Description
This dish starts by simmering butter and heavy cream until it bubbles and thickens slightly. Finely grated Parmesan cheese is stirred in off heat, melting into the sauce and providing a smooth, creamy texture. Seasonings including salt, pepper, nutmeg, and fresh parsley add subtle warmth and herbaceous brightness. The sauce thickens further as it rests while steaks cook.
Steak is prepared using your choice of cut—filet, New York strip, ribeye, or sirloin. The method includes seasoning with kosher salt and black pepper, searing in olive oil in a cast iron skillet, adding butter for basting, and finishing in a 400°F oven until desired doneness. This method ensures a flavorful, juicy steak complemented by the creamy pasta.
Fettuccine pasta is cooked separately and combined with the Alfredo sauce for a rich coating. The finished steak can be served sliced over the pasta or alongside it. This meal suits those seeking a comforting Italian-inspired entree combining creamy and savory elements.
Store leftovers in an airtight container for up to three days to maintain freshness.
Ingredients
For the sauce
- 1/2 cup butter unsalted
- 2 cups heavy cream
- 1 1/2 cups Parmesan Cheese freshly and finely grated
- salt to taste
- black pepper to taste
- nutmeg fresh, pinch
- 2 Tbsp. parsley fresh, chopped
- 1 lb. Fettuccine pasta
For the steak
- sirloin steak
- filet steak
- New York Strip steak
- ribeye steak
- 1 Tbsp. olive oil
- kosher salt
- black pepper
- 2 Tbsp. butter unsalted
Instructions
- Make the Alfredo sauce first. In a saucepan, heat the butter and cream over medium heat just until it begins to bubble. Then turn the heat down to low and simmer for 15 minutes.
- Remove from heat. Stir in the Parmesan. Then add in salt, pepper, nutmeg and parsley. Set aside. The sauce will thicken a bit as it sits while you prepare the rest of the meal.
- Make the steak. You can either cook it however you like best, or this is what I do for Filet: Preheat the oven to 400°.
- Season the steaks with salt and pepper on both sides. In a large cast iron skillet over medium-high heat, heat the oil. Add the steaks when the oil is hot and sear for 2-3 minutes. Flip the steaks and add the butter. Baste for another 3-ish minutes. Check the temperature of your steak at this point so you know how long to keep it in the oven.
- Transfer the steaks into the oven for 3-5 more minutes, depending on how you like your steak. You may need just a little more or less time depending on if you like it medium-rare, more medium or medium well. Remove the steak from the oven and transfer to a cutting board. Let rest a few minutes before slicing.
- Cook the fettuccine according to package directions, drain and toss the cooked pasta in the Alfredo sauce.
- Divide the pasta between plates or bowls and top with the sliced steak. Garnish with more parsley, cheese and black pepper. Enjoy!
Notes
- Store leftover Steak Alfredo in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 789 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 789kcal | 39% |
| Carbohydrates | 46g | 15% |
| Protein | 49g | 98% |
| Fat | 69g | 106% |
| Saturated Fat | 61g | 305% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 33g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 292mg | 97% |
| Sodium | 407mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin C | 11mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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