Steak Alfredo

Steak Alfredo is made with a rich, ultra-creamy and comforting sauce made with simple ingredients. Topped with perfectly cooked slices of steak, heavy dustings of Parmesan cheese and fresh parsley.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 789kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the sauce

1/2 cup unsalted butter
2 cups heavy cream
1 1/2 cups Parmesan cheese, freshly and finely grated
salt and pepper to taste
pinch of fresh nutmeg
2 Tbsp. fresh parsley, chopped
1 lb. fettuccine pasta

For the steak

Sirloin, Filet, New York Strip, Ribeye, etc.
1 Tbsp. olive oil
Kosher salt
Black pepper
2 Tbsp. unsalted butter

US Customary - Metric

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.
1/2 cup unsalted butter, 2 cups heavy cream
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.
1 1/2 cups Parmesan cheese, freshly and finely grated, salt and pepper to taste, pinch of fresh nutmeg, 2 Tbsp. fresh parsley, chopped
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°.
Sirloin, Filet, New York Strip, Ribeye, etc.
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.
1 Tbsp. olive oil, Kosher salt, Black pepper, 2 Tbsp. unsalted butter
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.
1 lb. fettuccine pasta
Divide the pasta between plates or bowls and top with the sliced steak. Garnish with more parsley, cheese and black pepper. Enjoy!

Video

Notes

Stored properly in an air-tight container for up to 3 days.

Nutrition