0 from 48 votes
Steak Alfredo Recipe
A classic Alfredo sauce, full of garlicky goodness, pairs beautifully with your favorite steak in this comforting Steak Alfredo recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 1444 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb. fettucine pasta , uncooked
- 1 ½ lbs. steak
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons salted butter
- 4 garlic cloves , finely minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups grated Parmesan cheese
- fresh parsley , for garnish
Instructions
- Remove the steak(s) 30-45 minutes before cooking. Let them warm up.
- Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging. Reserve ½ cup to ¾ cup of the water before draining. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
- Cook the steak(s). You may cook it in a cast iron skillet on the stovetop, on the grill or broil it. Cook it to the doneness you’d like (I aim for 5-10 degrees below my ideal temperature because it will continue cooking), then remove it from the pan and let it sit while you make the sauce. This is very important so that the juices don’t run out when you cut into it.
- Heat the butter in a high-sided skillet over medium heat.
- When the butter bubbles, add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
- Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes.
- Give the sauce a taste, and add extra salt and pepper, if necessary.
- Add the pasta to the sauce, and toss until coated. Use the reserved pasta water if the sauce is not adhering to the pasta.
- Serve the pasta in bowls, then top with the sliced steak.
- Garnish with parsley, and enjoy immediately.
- If you’ve tried this recipe, come back and let us know how it was!
Cup of Yum
Notes
- Steak temperature guide: Your steak will continue cooking after you remove it from the heat, so pull it when it’s within 5-10 degrees of the temperature you’d like. Use an instant read thermometer to get the best results.
- Rare (cool red center): 125°F Medium rare (warm red center): 135°F Medium (warm pink center): 145°F Medium well (light pink center): 150°F Well done (cooked entirely through): 160°F
Nutrition Information
Calories
1444kcal
(72%)
Carbohydrates
93g
(31%)
Protein
67g
(134%)
Fat
90g
(138%)
Saturated Fat
50g
(250%)
Polyunsaturated Fat
5g
Monounsaturated Fat
28g
Trans Fat
0.3g
Cholesterol
388mg
(129%)
Sodium
1451mg
(60%)
Potassium
1023mg
(29%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2445IU
(49%)
Vitamin C
2mg
(2%)
Calcium
545mg
(55%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1444
% Daily Value*
| Calories | 1444kcal | 72% |
| Carbohydrates | 93g | 31% |
| Protein | 67g | 134% |
| Fat | 90g | 138% |
| Saturated Fat | 50g | 250% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 388mg | 129% |
| Sodium | 1451mg | 60% |
| Potassium | 1023mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 2mg | 2% |
| Calcium | 545mg | 55% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.