AlfredoSauce.us

Steak Alfredo

Steak Alfredo is a straightforward combination: a properly seared steak sliced thin and laid over fettuccine with a homemade Parmesan cream sauce. The steak rests while the sauce comes together in the same pan, so both are ready at the same time with minimal extra effort.

DATE NIGHT

Steak Alfredo

Pan seared steak sliced and served over fettuccine in a rich homemade Alfredo sauce.

Prep10 minutes
Cook20 minutes
Total30 minutes
Serves4 servings

Ingredients

  • 1.5 pounds sirloin or ribeye steak, about 1 inch thick
  • 1 teaspoon salt for the steak
  • 1/2 teaspoon black pepper for the steak
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter (for basting)
  • 2 cloves garlic, smashed (for basting)
  • 1/2 cup unsalted butter (for the sauce)
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 2 cups Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound fettuccine, cooked
  • Fresh parsley, chopped

Instructions

  1. Pat the steak dry and season generously with salt and pepper on both sides. Let it sit at room temperature for 20 minutes.
  2. Heat a cast iron skillet over high heat until very hot. Add the olive oil.
  3. Sear the steak for 3 to 4 minutes per side for medium rare. In the last minute, add 1 tablespoon butter and the smashed garlic and baste the steak repeatedly.
  4. Rest the steak on a cutting board for at least 5 to 8 minutes before slicing.
  5. In the same skillet, lower the heat to medium. Melt the remaining butter and cook the minced garlic for 1 minute.
  6. Add the cream and simmer gently for 3 to 4 minutes.
  7. Lower the heat and whisk in the Parmesan until smooth. Season with salt and pepper.
  8. Toss the fettuccine with the sauce, plate, and lay the sliced steak on top.
  9. Top with parsley and serve immediately.

Notes

Rest the steak before slicing. Cutting too early lets the juices run out instead of staying in the meat, which makes even a well-cooked steak taste dry.
Cast iron gives the best sear for steak. If you do not have one, a heavy stainless steel pan works too. Avoid non-stick pans for searing steak at high heat.

The Same Pan Method

After searing the steak, the pan has browned bits and basting butter left in it. Building the Alfredo sauce in that same pan means the sauce picks up all of that flavor without any extra steps. Lower the heat, add fresh garlic and butter, then the cream, and the sauce develops naturally.

Getting the Sear Right

A proper sear requires three things: a dry surface on the steak, a very hot pan, and leaving the steak alone once it hits the pan. Pat the steak dry with paper towels before seasoning. Heat the pan until it starts to smoke slightly. Place the steak and do not move it for at least 3 minutes. Moving it too soon prevents the crust from forming properly.

Slicing for the Best Texture

Slice the steak against the grain, meaning across the direction of the muscle fibers. Cutting with the grain leaves long fibers intact which makes the meat chewier. Cutting against the grain shortens those fibers and makes each bite more tender.

Storage

Store leftover steak and pasta separately in the fridge for up to 3 days. Reheat the steak gently to avoid overcooking it further. Reheat the pasta with a splash of cream over low heat.

What cut of steak is best for steak Alfredo?

Sirloin and ribeye are the most popular choices. Sirloin is leaner and slightly less expensive. Ribeye has more marbling and a richer flavor. Flank steak sliced thin across the grain also works well.

How do I know when the steak is done?

A meat thermometer is the most reliable method. 130 degrees F is medium rare, 140 degrees F is medium. The steak will rise about 5 degrees as it rests.

Can I make the sauce while the steak rests?

Yes, and this is the most efficient approach. The steak rests for 5 to 8 minutes while you build the sauce in the same pan, so everything finishes at the same time.