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Fettuccine Alfredo with Steak

A creamy and satisfying Italian-American classic combining fettuccine pasta and perfectly cooked ribeye steak, perfect for family dinners or 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: American, Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

Pasta and Steak
  • 1/2 lb fettuccine pasta (fresh or dry) Silky, flat noodles that perfectly cradle the luscious sauce.
  • 16 oz ribeye steak Juicy and marbled, this cut brings a rich flavor.
  • 1 tbsp avocado oil A light oil ideal for high-temperature cooking.
  • 2 tsp salt (divided) Enhances the flavors of the dish while balancing the richness of the cream.
  • 2 tsp pepper (divided) Adds warmth and a hint of spiciness.
Creamy Alfredo Sauce
  • 4 tbsp butter Adds depth of flavor and creaminess.
  • 2 cloves garlic (minced) Brings a delightful kick to the dish.
  • 1/2 cup parmesan cheese (freshly grated) Key for a smooth and creamy sauce.
  • 1/2 cup heavy cream Makes the sauce rich and velvety.

Method
 

Cooking the Pasta
  1. Boil water in a large pot and cook the fettuccine according to package instructions. Drain the pasta, reserving about ½ cup of pasta water.
Preparing the Steak
  1. Season both sides of the ribeye steak with 1 tsp. of salt and 1 tsp. of pepper.
  2. Heat a large skillet over medium-high heat. Add the avocado oil. Cook the ribeye to desired doneness, around 4 minutes per side for medium-rare.
  3. Set the steak aside to rest on a plate.
Making the Sauce
  1. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté until fragrant.
  2. Stir in the parmesan cheese and heavy cream, allowing the mixture to thicken slightly for about 3-4 minutes. Add reserved pasta water for added creaminess.
  3. Season the sauce with remaining salt and pepper. Toss in the cooked fettuccine until coated.
Serving
  1. Slice the rested steak and arrange it on top of the pasta. Sprinkle additional parmesan cheese before serving.

Notes

Use fresh parmesan cheese for the best flavor. Consider using a meat thermometer for perfect results: 130°F for medium-rare and 145°F for medium. You can also add a pinch of nutmeg or fresh parsley for additional flavor.