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Steak Alfredo Pasta Recipe

Steak Alfredo Pasta

iamwinfred
This Steak Alfredo Pasta brings together perfectly seared, juicy ribeye steak and silky homemade Parmesan cream sauce tossed with al dente fettuccine for a restaurant-quality dinner you can make at home in just 35 minutes. The from-scratch Alfredo sauce — built with real butter, garlic, heavy cream, and freshly grated Parmigiano Reggiano — is rich, smooth, and deeply flavorful in a way no jarred sauce can match. Whether you're cooking for a weeknight dinner or a special occasion, this dish delivers bold, indulgent flavor with straightforward technique that even beginner cooks can master.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 920 kcal

Equipment

  • Large cast iron skillet or heavy-bottomed skillet For searing the steak
  • Large pot For boiling the fettuccine
  • Instant-read meat thermometer Essential for checking steak doneness
  • Medium saucepan or large skillet For making the Alfredo sauce
  • Microplane or box grater For grating fresh Parmesan
  • Cutting board
  • Sharp knife For slicing steak against the grain
  • Tongs For handling the steak
  • Wooden spoon or silicone spatula For stirring the Alfredo sauce
  • Colander For draining pasta
  • Measuring cups and spoons
  • Aluminum foil For tenting the steak while it rests

Ingredients
  

For the Steak

  • 1.5 lbs ribeye steak About 680g; 1 to 1.5 inches thick, brought to room temperature
  • 1 tbsp olive oil
  • 1 tsp kosher salt For seasoning the steak
  • 1 tsp black pepper For seasoning the steak
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter For basting the steak
  • 2 cloves garlic Smashed, for basting
  • 2 sprigs fresh thyme For basting

For the Alfredo Sauce

  • 3 tbsp unsalted butter
  • 4 cloves garlic Minced
  • 2 cups heavy cream About 480ml
  • 1.5 cups Parmigiano Reggiano About 150g; freshly grated, plus more for serving
  • 1/2 tsp salt Or to taste
  • 1/2 tsp black pepper
  • 1/4 tsp freshly grated nutmeg
  • 2 tbsp reserved pasta water Plus more as needed for sauce consistency

For the Pasta

  • 12 oz fettuccine pasta About 340g
  • kosher salt For the pasta water; use generously

To Garnish

  • fresh flat-leaf parsley Chopped
  • Parmesan cheese Extra, freshly grated
  • red pepper flakes Optional

Instructions
 

  • Remove the ribeye from the refrigerator 30 minutes before cooking. Pat it completely dry with paper towels, then coat both sides and edges with a mixture of kosher salt, black pepper, garlic powder, and smoked paprika.
  • Mince 4 garlic cloves for the Alfredo sauce and smash 2 additional cloves for basting; freshly grate the Parmesan, chop the parsley, and measure out all remaining ingredients before you begin cooking.
  • Fill a large pot with 4 to 6 quarts of water and bring to a rolling boil over high heat; season generously with kosher salt until the water tastes pleasantly salty. Do not add pasta yet.
  • Heat a cast iron skillet over high heat for 2 to 3 minutes until smoking, add olive oil, then sear the steak undisturbed for 3 to 4 minutes per side. In the last 2 minutes, add butter, smashed garlic, and thyme sprigs, then baste continuously until the steak reaches your desired internal temperature.
  • Transfer the steak to a cutting board, tent loosely with foil, and rest for 8 to 10 minutes to allow the juices to redistribute before slicing.
  • Cook fettuccine in the boiling salted water until 1 minute shy of al dente according to package directions; scoop out 1/2 cup of pasta water before draining and set it aside.
  • In the same skillet over medium-low heat, melt 3 tablespoons of butter, cook the minced garlic for 1 to 2 minutes, then pour in the heavy cream and simmer for 3 to 4 minutes; add the Parmigiano Reggiano in three batches over low heat, stirring constantly, then season with salt, pepper, and nutmeg. Adjust consistency with reserved pasta water as needed.
  • Add the drained fettuccine to the Alfredo sauce and toss with tongs over low heat for 1 to 2 minutes until every strand is well coated; add a splash of pasta water if the sauce tightens too much.
  • Slice the rested ribeye against the grain into thin strips, about 1/4 to 1/2 inch thick.
  • Divide the Alfredo pasta into serving bowls, arrange steak slices on top, and garnish with freshly chopped parsley, extra grated Parmesan, and red pepper flakes if desired; serve immediately.

Notes

  • Always grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated Parmigiano Reggiano is essential for a silky, lump-free Alfredo sauce.
  • Rest the steak: Do not skip the 8 to 10 minute rest. This allows the juices to redistribute through the meat so every slice stays juicy rather than dry.
  • Add cheese in batches: Add the Parmesan in three separate additions over low heat, stirring constantly after each addition, to avoid clumping or a grainy sauce.
  • Reserve pasta water: The starchy pasta water is key to adjusting sauce consistency — add it a tablespoon at a time to loosen a sauce that has become too thick.
  • Steak doneness guide: Use an instant-read thermometer — remove at 125°F for rare, 130°F for medium-rare, or 145°F for medium. Pull the steak 5°F below your target as it continues cooking while resting.
  • Best steak cuts: Ribeye is ideal for its marbling and flavor. New York strip is a great alternative. Sirloin or flat iron steak are more budget-friendly options that also work well.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Store sliced steak separately from pasta for best texture. This dish does not freeze well — cream-based sauces separate upon thawing.
  • Reheating: Reheat pasta in a skillet over low heat with a splash of heavy cream or milk, tossing gently until warmed through. Reheat steak slices separately in a skillet over low heat for 1 to 2 minutes.
  • Pasta swap: Fettuccine is traditional for Alfredo, but penne, rigatoni, or linguine all hold the sauce beautifully if that's what you have on hand.
  • Make-ahead tip: The Alfredo sauce can be made up to 1 day in advance and refrigerated. Gently reheat it with a splash of cream before tossing with freshly cooked pasta and steak.

Nutrition

Serving: 1ServingCalories: 920kcalCarbohydrates: 55gProtein: 52gFat: 55gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 220mgSodium: 680mgPotassium: 620mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 4mgCalcium: 35mgIron: 28mg
Keyword creamy pasta with steak, homemade alfredo sauce, ribeye alfredo, steak alfredo pasta, steak pasta recipe
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