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Fettuccine Alfredo with Steak

A creamy and delicious Fettuccine Alfredo paired with juicy ribeye steak, perfect for a cozy dinner or special occasion.
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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: 750
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb fettuccine pasta (fresh or dry) Forms the heart of this dish.
  • 1 tbsp avocado oil (or other high-heat oil) Ideal for searing the steak.
  • 16 oz ribeye steak Juicy and well-marbled.
  • 2 tsp salt (divided) Enhances flavor of both pasta and steak.
  • 2 tsp pepper (divided) Freshly cracked adds warm spice.
  • 4 tbsp butter Creates a velvety sauce.
  • 2 cloves garlic (minced) Infuses the sauce with flavor.
  • 1/2 cup parmesan cheese (freshly grated) Adds a sharp, nutty flavor.
  • 1/2 cup heavy cream Backbone of the Alfredo sauce.

Method
 

Preparation
  1. Cook the fettuccine according to package instructions. Drain and reserve about ½ cup of the pasta water.
  2. Season the ribeye with 1 tsp. of salt and 1 tsp. of pepper on both sides. Heat a skillet over medium-high heat and add avocado oil.
  3. Sear the ribeye for about 4 minutes on each side for medium-rare. Let it rest on a plate afterward.
Sauce Preparation
  1. In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute.
  2. Stir in parmesan cheese and heavy cream, mixing until combined. Let the mixture thicken slightly for 3-4 minutes.
  3. Add ¼ cup of reserved pasta water to adjust the sauce's texture if needed.
Final Assembly
  1. Season sauce with remaining salt and pepper. Add fettuccine, tossing to coat in the sauce.
  2. Slice the rested steak and serve over fettuccine Alfredo. Top with additional parmesan cheese.

Notes

Choose high-quality ingredients for the best flavor. Adding vegetables like spinach or broccoli can enhance the dish.