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Fettuccine Alfredo with Steak

A delightful dish combining the creamy richness of Alfredo sauce with hearty ribeye steak, perfect for family dinners and special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 1/2 lb fettuccine pasta A classic choice that holds sauces beautifully.
For the Steak
  • 16 oz ribeye steak Juicy and tender, it adds a rich depth to the dish.
  • 1 tbsp avocado oil A high-heat oil that complements the flavors of the steak.
  • 2 tsp salt (divided) Enhances flavors and seasons your steak and sauce perfectly.
  • 2 tsp pepper (divided) Freshly cracked for an aromatic kick.
For the Alfredo Sauce
  • 4 tbsp butter Adds creaminess and richness to your sauce.
  • 2 cloves garlic (minced) Fragrant and flavorful, adding depth to the dish.
  • 1/2 cup parmesan cheese (freshly grated) A star ingredient that brings all the flavors together.
  • 1/2 cup heavy cream The luscious base of the Alfredo sauce that makes it velvety and smooth.

Method
 

Cook the Pasta
  1. Cook the fettuccine according to the packaging instructions. Reserve about ½ cup of the starchy pasta water after draining.
Prepare the Steak
  1. Season the ribeye steak generously with 1 tsp. salt and 1 tsp. pepper on both sides.
  2. Heat a large skillet over medium-high heat and drizzle in the avocado oil.
Cook the Steak
  1. Add the ribeye to the skillet and cook to your desired level of doneness, approximately 4 minutes per side for medium-rare. Transfer to a plate to rest.
Make the Alfredo Sauce
  1. In the same skillet, reduce the heat to medium and add the butter. Once melted, add minced garlic and cook for about a minute until fragrant.
Combine with Cream and Cheese
  1. Stir in freshly grated parmesan cheese and heavy cream. Allow to reduce and thicken for about 3-4 minutes, adding reserved pasta water as needed.
Season the Alfredo Sauce
  1. Season the sauce with remaining salt and pepper. Toss in cooked fettuccine, ensuring each strand is coated.
Serve with Steak
  1. Slice the rested steak and serve it atop the fettuccine Alfredo, adding more parmesan if desired.

Notes

Feel free to use other cuts like sirloin or filet mignon. For a twist, add sautéed mushrooms or spinach to the sauce. Adjust the cream for a richer or lighter sauce.