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Steak Alfredo is juicy pan seared ribeye sliced over fettuccine in a rich homemade Parmesan cream sauce, and the first time I made it on a *Friday date night in* Maddie declared it better than the fancy Italian place in town. If you love our chicken and broccoli fettuccine alfredo, this is the steakhouse upgrade you need next.
It looks like a special occasion dinner, but it comes together in one skillet in about 30 minutes.
Steak Alfredo Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 1327kcal
- 🌶️ Flavor Profile: Rich garlic Parmesan cream sauce with bold seared steak
- ✋ Difficulty: Easy, one skillet and simpler than our one pot Tuscan chicken pasta
Quick Answer
Season and sear ribeye steaks 3 to 4 minutes per side, then rest them while you simmer butter and heavy cream in the same skillet. Whisk in garlic, Italian seasoning, and freshly grated Parmesan until thick, toss in cooked fettuccine with a splash of pasta water, and serve the sliced steak on top of the Steak Alfredo.
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Why This Recipe Works
Click to see the technique science
- One skillet, two dinners. Searing the steak first leaves browned bits in the pan that flavor the alfredo sauce, so the pasta tastes like steak in every bite.
- Reserved pasta water. That starchy half cup loosens the sauce so it clings to the fettuccine instead of clumping.
- A real rest for the steak. Resting the ribeye while the sauce simmers lets the juices redistribute, so slicing does not dry it out.
- Freshly grated Parmesan. Cheese off the block melts into a silky sauce, the anti caking agents on pre shredded cheese make alfredo grainy.
- Sauce off a hard boil. A gentle simmer thickens the cream without breaking it, which keeps the sauce glossy instead of greasy.
Why You’ll Love This Recipe
- It turns steak night and pasta night into one restaurant worthy dinner in 30 minutes.
- The sauce is the same silky garlic Parmesan cream that made our easy alfredo sauce with penne a reader favorite.
- One skillet does all the work, the steak drippings flavor the sauce and cleanup is minimal.
Key Ingredients
Here is a quick look at the simple ingredients that turn steak night and pasta night into one unforgettable Steak Alfredo dinner.
- Ribeye Steaks: Ribeye has the marbling to stay juicy in a quick sear. New York strip or sirloin work too, just do not overcook them.
- Fettuccine: The classic alfredo pasta, those wide ribbons hold onto every bit of the creamy sauce.
- Heavy Whipping Cream and Butter: The rich base of the sauce, simmered together until silky.
- Freshly Grated Parmesan: Grate it off the block so it melts smooth, pre shredded cheese makes a grainy sauce, the same rule we swear by in our easy alfredo sauce.
- Steak Seasoning and Garlic: A bold crust on the steak and fresh minced garlic in the sauce tie the whole dish together.
See recipe card for exact quantities.
Variations and Substitutions
This Steak Alfredo is easy to riff on once you have the method down. Here are our favorite spins.
- Swap the steak: New York strip, sirloin, or leftover grilled steak all work, just slice thin against the grain.
- Add vegetables: Toss in steamed broccoli, sauteed mushrooms, or wilted spinach with the pasta.
- Make it Cajun: Swap the steak seasoning for Cajun seasoning and add a pinch of cayenne to the sauce.
- Different pasta: Penne, linguine, or rigatoni hold the sauce beautifully if fettuccine is not in the pantry.
- Bake it: Toss everything together, top with mozzarella, and broil it like our chicken alfredo bake.
How to Make Steak Alfredo
- Bring a large pot of salted water to a boil and cook the fettuccine to al dente, reserving 1/2 cup pasta water. Season the steaks on both sides with steak seasoning.
- Heat the oil in a large skillet over medium high heat and cook the steaks 3 to 4 minutes per side, until your desired doneness. Remove them to a plate to rest.
- Wipe the skillet, reduce the heat to medium, and add the butter and heavy cream. Simmer 3 to 5 minutes until slightly thickened.
- Add the garlic, Italian seasoning, salt, and pepper to the cream.
- Whisk in the Parmesan cheese until melted and the sauce is thick and smooth.
- Add the drained fettuccine and reserved pasta water to the skillet.
- Toss the pasta until every strand is coated in the creamy alfredo sauce.
- Slice the rested steaks against the grain and serve over the pasta, garnished with more Parmesan and parsley.
Recipe Tips & Tricks
- Pull the steaks early. Take them off the heat about 5 degrees before your target temperature, they finish cooking while they rest.
- Rest before slicing. Give the ribeye at least 5 minutes so the juices stay in the steak, not on the cutting board.
- Slice against the grain. Cutting across the muscle fibers makes every bite tender.
- Do not boil the cream hard. A gentle simmer thickens the sauce, a rolling boil can make it separate.
- Grate your own Parmesan. The block melts silky smooth, bagged shreds turn the sauce grainy.
- Save that pasta water. A splash brings a too thick sauce right back to glossy without watering down the flavor.
Serving Ideas and Suggestions
This Steak Alfredo is a full dinner in one skillet, but a crisp side takes it over the top. A simple Caesar or garden salad with a sharp vinaigrette cuts the richness perfectly.
Garlic bread is non negotiable at our house for mopping up sauce, and if you are feeding a crowd, start with a platter of marry me chicken sliders or serve it alongside our best spaghetti and meatballs for an Italian feast.
Grilling season twist, cook the steaks outside like our grilled marinated sirloin and toss the pasta together inside while they rest.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to bring the sauce back, the same trick we use for our Tuscan chicken pasta.
Steak Alfredo FAQs
Ribeye is our first choice for Steak Alfredo because its marbling keeps it juicy through a quick hot sear. New York strip and sirloin are great too, and even leftover grilled steak works, just slice it thin and warm it in the sauce at the end.
Use freshly grated Parmesan off the block and melt it over medium heat, whisking constantly. Pre shredded cheese is coated in anti caking starch that never fully melts, which is the number one cause of grainy Steak Alfredo sauce.
Steak Alfredo is best fresh because cream sauces thicken as they sit. If you need a head start, sear the steak and make the sauce base earlier in the day, then reheat the sauce gently with a splash of cream and toss with freshly cooked pasta at dinner time.
Warm leftovers in a skillet over low heat with a splash of milk or cream, stirring until the sauce loosens back up. The microwave works in a pinch at 50 percent power, but the stovetop keeps the sauce silky and the steak from overcooking.
Pull the steak at 130 degrees for medium rare or 140 degrees for medium, then rest it 5 minutes before slicing. The slices warm through again when they hit the hot pasta, so err on the rarer side.
Heavy cream is what makes the sauce thick and rich, and it will not curdle at a simmer. If you only have milk, whisk in a tablespoon of flour with the butter first and simmer gently, but the sauce will be noticeably lighter.
Craving more creamy skillet dinners? Our marry me chicken earns its name every single time.
Another fast skillet pasta, my BBQ chicken pasta uses rotisserie chicken for a shortcut.
Steak Alfredo
Ingredients
- 10 ounces fettuccine pasta
- 24 ounces ribeye steaks
- 1 tablespoon steak seasoning
- 1 tablespoon olive oil
- ½ cup unsalted butter
- 1 ½ cups heavy whipping cream
- 1 clove garlic minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 ½ cups freshly grated Parmesan cheese plus more for garnish
- Fresh chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccini according to the package instructions, until al dente.10 ounces fettuccine pasta
- Reserve ½ cup pasta water and set aside.
- Season steaks on both sides with steak seasoning.24 ounces ribeye steaks, 1 tablespoon steak seasoning
- Heat oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Add steaks and cook for 3 to 4 minutes on each side, or until your desired doneness.
- Remove steaks to a plate. Wipe the skillet with a paper towel and reduce heat to medium.
- Add butter and cream to skillet. Simmer for 3 to 5 minutes, or until the sauce is slightly thickened.½ cup unsalted butter, 1 ½ cups heavy whipping cream
- Add in garlic, Italian seasoning, salt, and pepper.1 clove garlic, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper
- Whisk in parmesan cheese until melted and the sauce is thick.1 ½ cups freshly grated Parmesan cheese
- Add drained pasta and reserved pasta water to the skillet. Toss to coat.
- Slice steaks and serve over pasta garnished with parmesan cheese and parsley if desired.Fresh chopped parsley for garnish
Notes
- Grate Your Own Cheese: Pre-shredded cheese has fillers. Grate your own Parmesan cheese for that melt-in-your-mouth goodness.
- Don’t Overcook the Steak: Unless you like your steak like a hockey puck, aim for medium-rare to medium for juiciness.
- Save That Pasta Water: It’s liquid gold! Use a cup of pasta water to adjust your sauce’s consistency.
- Heat Matters: Cook your steak in a hot skillet to get that lovely sear. No one likes a pale steak.
- Season As You Go: Taste your sauce and adjust. Your palate knows best!
- Rest is Best: Let your steak rest on a cutting board before slicing. It needs a nap after all that heat.
Nutrition
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