Recipes › Pasta › Steak Alfredo Recipe

Steak Alfredo Recipe

Recipe by Pedro M. A. Neves

Steak Alfredo combines tender pan-seared beef with the creamy richness of a classic Roman Alfredo sauce, creating an elegant main course that marries Italian pasta tradition with premium beef preparation. Silky fettuccine coated in butter, Parmesan, and cream provides the perfect canvas for perfectly cooked steak slices. This restaurant-quality dish comes together quickly enough for a weeknight dinner yet impressive enough for entertaining guests.

Ingredients

• 400g (14 oz) fettuccine pasta
• 600g (21 oz) beef ribeye or New York strip steak, cut into 2.5cm (1 inch) thickness
• 100g (3.5 oz) unsalted butter, divided
• 120ml (4 fl oz) heavy cream
• 75g (2.6 oz) grated Parmigiano-Reggiano cheese
• 4 cloves garlic, minced
• 2ml (0.5 tsp) black pepper, freshly ground
• 3ml (0.6 tsp) sea salt, plus more for pasta water
• 15ml (1 tbsp) olive oil
• 5ml (1 tsp) fresh thyme leaves
• 2ml (0.4 tsp) red pepper flakes, optional
• Zest of 0.5 lemon

Instructions

1. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 240ml (1 cup) of pasta cooking water before draining. Set pasta aside.

2. While pasta cooks, remove steak from refrigeration and pat completely dry with paper towels. Season both sides generously with sea salt, freshly ground black pepper, and fresh thyme leaves. Let rest at room temperature for 10 minutes.

3. Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until just smoking, approximately 2 minutes. Place steak in the hot pan and sear without moving for 3-4 minutes until a golden crust forms.

4. Flip the steak and cook the second side for another 3-4 minutes for medium-rare doneness, or until internal temperature reaches 54-57°C (130-135°F). Transfer steak to a cutting board and tent loosely with foil to rest for 5 minutes.

5. Reduce heat to medium and add 30g (2 tablespoons) of butter to the same pan. Add minced garlic and sauté for 45 seconds, stirring constantly, until fragrant but not browned.

6. Pour in the heavy cream and whisk continuously for 1-2 minutes until the sauce begins to thicken slightly. Gradually add grated Parmigiano-Reggiano cheese while stirring, creating a smooth, cohesive sauce.

7. Add the reserved pasta cooking water a splash at a time, stirring gently, until the sauce reaches the desired consistency—it should coat the back of a spoon but remain pourable. Season with black pepper and adjust salt if needed.

8. Return the drained fettuccine to the pot. Reduce heat to low and add the remaining 40g (3 tablespoons) of butter to the pasta. Toss gently with the pasta until the butter is fully incorporated.

9. Pour the Alfredo sauce over the pasta and toss gently but thoroughly, ensuring every strand is coated. If needed, add a bit more pasta water to loosen the sauce.

10. Slice the rested steak against the grain into 1cm (0.4 inch) strips. Divide the dressed pasta among four warm serving bowls or plates. Arrange steak slices over each portion and garnish with lemon zest and a pinch of red pepper flakes if desired. Serve immediately.

Substitutions

• Use heavy cream alternative: substitute with full-fat coconut cream or cashew cream for a dairy-free version while maintaining richness
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, slightly saltier flavor profile
• Swap fettuccine with pappardelle for wider ribbons that catch more sauce, or use gluten-free pasta if needed
• Substitute beef with grilled chicken breast or salmon fillet for a lighter protein alternative

Tips

• Pat the steak completely dry before seasoning to ensure proper crust development; moisture prevents browning and creates steam instead of sear
• Don't skip reserving pasta water—the starch in it is essential for achieving the proper consistency and silky texture of the Alfredo sauce without making it too heavy
• Keep all components warm but not hot when combining; excessive heat can cause the sauce to separate or become grainy, particularly if dairy products are overcooked

While Fettuccine Alfredo is a Roman invention dating to the 1920s and typically served as a primo (first course) in Italy, this steak variation represents a modern interpretation that blends Italian sauce-making traditions with contemporary fine dining presentations. In Italy, meat dishes typically follow pasta rather than combine with it, making this fusion a popular adaptation in Italian-American cuisine.

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