Garlic Butter Steak Alfredo Pasta
This Garlic Butter Steak Alfredo Pasta is rich, creamy, and indulgent! Tender ribeye steak meets luscious garlic butter Alfredo sauce tossed with perfectly cooked fettuccine.
Equipment
- Large Pot
- Heavy skillet
- Cast iron pan
- Fine grater
- Garlic press
- Sharp Knife
- Colander
- Tongs
Ingredients
- 8 oz fettuccine pasta
- 2 ribeye steaks well-marbled
- 4 tablespoons butter divided, for cooking the steak and building the sauce
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt to taste
- pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cook the Fettuccine
- Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine and cook according to package instructions until just al dente. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
Prepare and Sear the Ribeye Steaks
- Pat the steaks dry with paper towels and season both sides generously with salt and pepper. Heat 2 tablespoons of butter in a heavy skillet over medium-high heat until melted and foaming. Add the steaks and sear for about 3-4 minutes per side for medium-rare, or cook to your preferred doneness. Remove steaks from the pan and let rest on a cutting board.
Build the Garlic Butter Alfredo Sauce
- In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Slowly pour in 1 cup of heavy cream, stirring constantly. Let the cream simmer gently for 3-4 minutes to thicken slightly.
Finish the Sauce with Parmesan
- Gradually stir in 1 cup of grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce is too thick, thin it out with reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Season with salt and pepper to taste.
Combine Pasta and Sauce
- Add the cooked fettuccine directly to the skillet with the Alfredo sauce. Toss gently to coat every strand in that delicious garlic butter goodness.
Slice Steak and Serve
- Slice the rested ribeye steaks thinly against the grain. Plate the pasta and top with steak slices. Garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- Let the sauce simmer longer to thicken if it’s too thin, or add more Parmesan cheese.
- Use reserved pasta water to thin out the sauce if it becomes too thick.
- Rest the steak after cooking to keep it juicy and tender.