Steak Alfredo
Steak Alfredo pairs a juicy seared steak with rich and creamy pasta, putting a decadent twist on a classic. Add a crisp salad, and dinner is ready.
Ingredients
- 1 pound uncooked fettuccine
- 2 teaspoons salt divided
- 2 beef New York strip or ribeye steaks 1/2 pound each, 1-in. thick
- 3 garlic cloves minced
- 1/2 cup butter cubed
- 8 ounces cream cheese cubed
- 1 cup whole milk
- 1/2 cup shredded Parmesan cheese
- Pepper to taste
Instructions
- Cook fettuccine according to package directions.
- Remove steak from refrigerator and sprinkle with 1 teaspoon salt; let stand 10 minutes.
- Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 2-3 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet.
- Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm.
- In a small saucepan; melt butter over medium heat. Add garlic, cook until fragrant. Add cream cheese, milk and Parmesan; cook and stir until cheeses are melted and mixture is smooth.
- Drain fettuccine; toss with cheese mixture until coated. Slice steak; serve over Alfredo fettuccine. If desired, top with additional pepper and Parmesan cheese.