Steak Alfredo Pasta Recipe

Prepare and season steak

Pat the steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Let sit at room temperature for 20 minutes if you have time (this helps with even cooking).

Cook steak

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tablespoon olive oil and swirl to coat. Place the steak in the pan and sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and sear the other side 3-4 minutes for medium-rare (internal temperature ~130-135°F / 54-57°C). Adjust time for desired doneness. During the last 1 minute, add 1 tablespoon unsalted butter and spoon the melted butter over the steak (baste).

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8-10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4-inch slices. Keep warm while finishing sauce and pasta.

Bring 4 L (about 4 quarts) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz fettuccine or linguine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make base roux

In a large sauté pan over medium heat, melt 4 tablespoons unsalted butter. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Sprinkle in 1 teaspoon all-purpose flour and cook, stirring, for 30–45 seconds to remove raw flour taste.

Add dairy

Slowly whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently so it does not stick. Let simmer 3–4 minutes to slightly thicken.

Finish sauce

Reduce heat to low. Gradually whisk in 1 cup freshly grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, whisk in reserved pasta water a few tablespoons at a time to reach desired consistency (aim for a thick, coat-the-pasta sauce). Season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning.

Add the drained pasta to the pan with the Alfredo sauce. Toss gently over low heat for 1–2 minutes so the pasta is fully coated and the sauce clings. If needed, add up to 1/2 cup of reserved pasta water to loosen.

Add the sliced steak to the pasta and gently toss just to warm the steak (30–60 seconds). Taste and adjust salt/pepper.

Plate the pasta and steak. Sprinkle 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan over the top. Serve immediately with lemon wedges if using (a light squeeze brightens the dish).