Steak Alfredo Recipe

Ben Carraoli

I recently made this steak alfredo recipe, and I can honestly say it’s one of my favorite indulgent dinners. The creamy sauce paired with juicy, perfectly seared steak makes every bite heavenly. What I love most is how simple it is—only a few ingredients, yet it feels restaurant-quality.

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Prep Time 5

Cook Time 15

Ingredients Method Notes

Ingredients

6 ounces fettuccine pasta 170 grams – fresh or dried, cooked al dente for the best texture.
2 8- ounce steaks – New York strip is ideal but ribeye, porterhouse, or filet mignon also work; choose well-marbled cuts for maximum flavor.
3 tablespoons butter divided – adds richness and helps create a silky sauce.
¾ cup heavy whipping cream 185 ml – for that signature creamy alfredo texture.
½ cup freshly grated parmesan cheese – fresh-grated gives better flavor and melts more smoothly than pre-shredded.
Salt and pepper – enhances the natural flavors of the steak and sauce.

Method

Season the steaks generously with salt and pepper. Heat a skillet over medium-high heat and sear the steaks until golden brown. Cook to medium (145–155°F) or your preferred doneness, then let rest under foil.
Cook fettuccine in salted water until al dente. Drain and set aside. This ensures the pasta holds its texture when mixed with the creamy sauce.
In the same skillet, melt the remaining butter and add heavy cream. Stir in parmesan until smooth, then season with salt and pepper. Simmer gently for 5 minutes to thicken slightly.
Toss the cooked pasta in the sauce until fully coated. Slice the rested steak and place it over the pasta. Add extra parmesan or herbs if desired for a gourmet touch.

Notes

I always let my steak rest; it keeps the juices inside and avoids dryness.
Using fresh parmesan makes the sauce taste richer and more authentic.
Don’t overcook the pasta; slightly firm noodles absorb the sauce better.
I sometimes add a pinch of garlic powder for a subtle boost of flavor.