Steak Alfredo Recipe

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Steak Alfredo Recipe is a showstopper dinner with tender, juicy steak piled over a bed of creamy Alfredo pasta, all made right at home.

Prep Time30

Cook Time15

Total Time45

Course: Dinner

Cuisine: American

Keyword: steak alfredo recipe

Servings: servings

Author: Chelsea Lords

Cost: $17.48

Equipment

Ingredients

Alfredo

1 16-ounce package fettuccine plus 1 cup reserved pasta water
6 tablespoons unsalted butter cut into tablespoons
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 cup heavy cream
1-1/2 cups freshly grated Parmesan or Parmigiano Reggiano, see note 1
Salt and pepper
Fresh parsley optional

Steak

Vegetable oil for grill grates
1.5 to 2 pounds flat iron steak flank steak, or sous vide steak, see note 2
Olive oil for coating
Salt and pepper
1/2 teaspoon garlic powder or to taste

US - Metric

Instructions

Finely grate a block of Parmesan using a microplane. Lightly pack into measuring cups and level off. Set aside.
Heat grill to 450°F. Clean and oil grates well with vegetable oil. I drench a paper towel in oil then use tongs to rub them across the grates.
Pat steak dry. Lightly coat with olive oil, then season both sides with salt, pepper, and garlic powder. Place steak on the fully heated grill. Close lid and cook 4 to 5 minutes per side, depending on thickness, until internal temperature reaches: 130 to 135°F for medium-rare or 145°F for medium. Transfer to a cutting board, tent loosely with foil, and rest 10 minutes. Slice as thin as possible against the grain.
Meanwhile, bring 12 cups of water to a boil in a large pot. Add 1 tablespoon fine sea salt. Cook fettuccine to al dente, using the shortest cook time listed on the package. Before draining, reserve 1 cup pasta water. Drain pasta and do not rinse.
While pasta cooks, melt butter in a very large skillet or heavy pot over medium-high heat. Add onion powder and garlic powder. Stir constantly for 30 seconds until fragrant.
Pour in heavy cream, Italian seasoning, and about 1/4 teaspoon each of salt and pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer 1 to 3 minutes, until the sauce thickens enough to coat the back of a spoon (see note 3).
Remove from heat. Add grated Parmesan a handful at a time, stirring until melted and smooth.
Add drained pasta and 1/2 cup reserved pasta water. Return to medium heat. Toss with tongs for about 1 minute, until the sauce turns silky and coats the pasta. Add more pasta water as needed to loosen the sauce (see note 4).
Divide pasta among plates. Top with sliced steak. Garnish with parsley, extra Parmesan, and freshly cracked pepper if desired. Serve immediately.

Notes

Note 1: Parmesan is key to the flavor. Don’t use canned or pre-grated cheese; it won’t melt smoothly or taste right. Use a block of cheese and grate it finely with a microplane. For an exceptional Alfredo, consider using Parmigiano Reggiano.

Note 2: If you’re near Costco, their sous vide steak is my favorite shortcut here! When cutting cooked steak, find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular (here’s a visual). This will keep the meat juicier and much more tender. It’s easier to chew when cut against the grain.

Note 3: The sauce should coat the back of a spoon. Draw a line across it with your finger. If the line stays clear, it’s ready. If not, simmer a bit longer.

Note 4: The sauce should be silky and cling to the pasta. If it gets too thick or grainy, stir in a splash of pasta water to smooth it out.

Storage: Best served immediately. The sauce thickens as it sits, absorbing into the pasta and steak's texture changes.

Nutrition