Want to treat your family to a delicious and gourmet meal, cooked completely from scratch? Steak Alfredo is the way to go! We're talking the creme de la creme of beef, cooked to perfection and paired with a smooth, creamy, and garlicky alfredo sauce.
This dish requires a little bit of planning ahead, but won't have you on your feet all night. And you will be so proud of yourself when you serve up this decadent, restaurant-style meal, and give your at-home dinner a major upgrade!
Love hearty pasta dishes equipped with creamy sauces? You'll want to check out our heavenly Steak Pasta with a creamy Gouda sauce, as well as our other alfredo favorites, Cajun Chicken and Cajun Shrimp Pasta!
HOW TO MAKE STEAK ALFREDO
This Steak Alfredo recipe is best executed when you have a clear direction of where you're going next. So, for efficiency's sake, we will begin with steak prep and get the oven preheating.
Then, you'll get your pasta water going. From there we'll move on to the sauce, and finish with cooking the steaks. The steaks will begin with a pan sear and end with a short stint in the oven.
- Preheat the oven and get the pasta water boiling.
- Make the alfredo sauce.
- Cook the steaks.
- Assemble and serve!
1. PREHEAT THE OVEN AND GET THE PASTA GOING
Let's get started on your gourmet Steak Alfredo! You'll need your oven really hot for this recipe; like 450°F kind of hot. So, preheating the oven should be the very first thing you do. It will be extremely important that your oven is properly preheated when it comes time for the steaks to go in.
Your steaks should also be set out at room temperature for at least 15 minutes before they hit the skillet. This will remove the chill from the beef, enabling your filets to develop that deep, dark, and gorgeous steakhouse crust. Yes, please.
Doesn't it seem as though we're always waiting forever on a pot of water to boil? We want to get that bad boy going as well.
Salt the water generously, and after it comes to a roaring boil, you'll cook that fettuccine pasta according to the package directions.
While you're waiting on your water to start boiling, go ahead and make your Steak Alfredo sauce.
2. MAKE THE ALFREDO SAUCE
Alfredo sauce is one of the easiest pasta sauces to make. Add butter to a large sauté pan and as soon as it has melted, add in the fresh chopped garlic and stir for about a minute, just until the garlic is fragrant. Sprinkle flour over the garlic and stir it until coated.
The flour serves as both a thickener and a binder for your Alfredo sauce, which helps to keep it from breaking, even when reheating your Steak Alfredo leftovers! Bonus.
After you've got the flour in, begin adding the heavy cream one big splash at a time, stirring well after each addition.
After all of the cream has been incorporated, you'll add in the whole milk. Adding in the liquid one big splash at a time and stirring until it is all evenly incorporated ensures a creamy lump-free Alfredo sauce!
Now you'll let that dairy come to a simmer, and reduce the heat to maintain said simmer, stirring occasionally. After about five minutes, the sauce should be slightly thickened and the grated Parmesan cheese, salt, and pepper go in.
Stir until the Parmesan becomes one with the sauce, remove from the heat, and set it aside.
If you like your Steak Alfredo served Olive Garden style, add 2 ounces of Gorgonzola cheese to the sauce and cut the Parmesan back to only 1 ¼ cup.
3. COOK THE STEAKS
Now, it's time to season the steaks. Drizzle with oil and rub the steaks with salt and pepper until they are evenly coated with the seasoning and oil.
Then, place an oven-safe skillet, preferably cast-iron, over high heat. Once the pan is screaming hot, drizzle it with a couple of tablespoons of oil and let the oil come to temperature. Because you will be cooking with such high heat, avocado or canola oil will be better options than an oil with a lower smoke point, such as olive oil.
Place your filets down in the pan and let them cook for three minutes per side without moving or jostling between flips. Remove the skillet from the stovetop and transfer it to the oven and cook your steaks for an additional 3 to 7 minutes. It's almost time to assemble your Steak Alfredo!
After the filets are cooked to your liking, remove the steaks from the pan immediately and transfer them to a clean work surface and allow to rest for 10 minutes. Thinly slice the steaks, cutting against the grain, into strips.
4. ASSEMBLE YOUR STEAK ALFREDO AND SERVE!
Add the cooked pasta to the Alfredo sauce and toss until the fettuccini noodles are well coated.
Transfer your pasta to a serving dish, bowls, or plates, and topped with the sliced steak. Serve and enjoy!
6 MORE PASTA RECIPES YOU’LL LOVE
- Chicken Parmesan Pasta
- Salmon Pasta
- Homemade Lasagna
- Tortellini Alfredo
- Cheesy Chicken Spaghetti
- Spaghetti and Meatballs
Steak Alfredo is a full-flavored dish. A smooth and creamy sauce and pan-seared steaks, cooked perfectly to your liking. Delicious.
- 2 beef filets, 1 ½" thick (about 8-ounces each)
- ½ package (about 8-ounces) fettucini pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cup half and half
- 1 ½ cup whole milk
- 1 ½ cup freshly grated Parmesan
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 3 tablespoons avocado or canola oil, separated
Pat the excess moisture away from the fillets using paper towels, set them aside on a work surface, and allow them to sit at room temperature for about 20 minutes to remove the chill. In the meantime, preheat the oven to 450°F.
Have ready a large pot of boiling water, salted, and bring the water to a roaring boil. Then, cook the fettuccini according to the package directions. While you are waiting on the water to boil, begin on your sauce.
In a large saute pan over medium-low heat, melt the butter and add garlic. Saute for 1-2 minutes. Sprinkle flour over the garlic and stir until coated.
Increase heat to medium and begin to add the cream a splash at a time, stirring after each addition. Once all of the half and half has been incorporated, stream in the milk, whisking all the while, and simmer 5 minutes. Stir occasionally until slightly thickened.
Add the Parmesan, salt, and pepper, and stir once more. Set the sauce aside.
Once the oven is fully preheated, add Kosher salt and pepper to a small bowl and mix together. Drizzle the steaks with the oil and rub all over. Add half of the seasoning mix to one side of the steaks, gently pat, turn them over, and add the remaining seasoning mix. Rub seasoning all over to adhere.
Place a cast-iron skillet over high heat and allow it to get screaming hot. Add 2 tablespoons of oil and place the steaks down on the skillet. Sear for 3 minutes, without jostling or moving. Turn and sear for 3 minutes more on the other side.
Transfer the skillet to the oven and cook for 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium, and 6-7 minutes for well-done.
Remove from the oven and immediately transfer the steaks from the skillet to a clean work surface and allow to rest for 10 minutes. Slice the steaks into strips, cutting against the grain.
Add the pasta to the fettucini sauce and toss until coated. Serve in pasta bowls or on plates. Top off your pasta with the steak strips. Serve and enjoy!