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A skillet filled with sliced medium-rare steak Alfredo, garnished with parsley, on a wooden table with utensils and ingredients nearby.
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Perfect Steak Alfredo Recipe

Juicy steak, creamy pasta, and a sauce that clings like it’s got something to prove. This Steak Alfredo isn’t trying to be light - it’s here to remind you that butter, cream, and seared beef belong together. Weeknight fast? Not quite. Worth every bite? Absolutely.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian-American
Servings: 4 servings
Calories: 1220kcal
Author: Brittany Lauren

Equipment

  • Cast Iron Skillet
  • Large pot for boiling pasta
  • tongs
  • Instant-read thermometer
  • Cutting board & sharp knife

Ingredients

For the steak:

  • 1-1.5 lbs ribeye or NY strip steak
  • Kosher Salt
  • High smoke point oil for cooking
  • Avocado oil or your favorite neutral cooking oil

For the Alfredo Sauce:

  • 1 lb fettuccine pasta
  • 1 1/4 cups heavy cream
  • 6 tbsp butter
  • 1 1/4 cups Parmigiano-Reggiano freshly grated
  • 4 garlic cloves minced
  • 1/2 tsp Salt
  • 1/4 tsp white pepper
  • pinch of nutmeg
  • Freshly ground black pepper
  • Fresh parsley minced, for garnish

Instructions

Prep the steak:

  • Remove your steak from the package and pat it dry with a paper towel. Season both sides liberally with salt and let sit at room temperature for 30 to 45 minutes.

Cook the steak:

  • Preheat a large cast-iron skillet over medium-high heat and add the oil. Swirl to coat, and allow the oil to preheat until it begins to shimmer.
  • Add your steak to the pan, and let it sit for 2-3 minutes without moving it, until a golden-brown crust forms on the surface.
  • Flip the steak and cook for an additional 2-3 minutes, until it reaches an internal temperature of 125 degrees F for medium-rare.
    Two cooked steaks in a white-handled black skillet placed on a wooden surface.
  • Transfer the steak to a cutting board and rest, tented with foil, for 10 minutes.

Cook the Pasta:

  • Meanwhile, cook the fettuccine in boiling salted water until al dente, reserving 1 cup pasta water before draining.
    A white pot filled with cooked fettuccine pasta sits on a wooden table.

Make the alfredo sauce:

  • In the same skillet used for steak, melt butter over medium-low heat. Add garlic and cook for 30 seconds, until fragrant.
    A white-handled skillet with browned butter and small bits of garlic sits on a wooden table.
  • Add the heavy cream and simmer gently for 2-3 minutes until slightly thickened.
  • Remove the skillet from the heat and whisk in Parmigiano-Reggiano until completely melted and smooth.
    A white-handled pot with creamy sauce and cheese being stirred with a wooden spoon sits on a wooden table.
  • Stir in the salt, white pepper, and nutmeg.

Assemble and serve:

  • Add the pasta to the skillet with the alfredo sauce and toss to completely coat, adding a little of the pasta water if needed, for that silky, rich consistency.
    A white-handled pan filled with fettuccine pasta in a creamy Alfredosauce sits on a wooden table.
  • Slice the rested steak against the grain into thick strips, no thicker than 1/4".
  • Layer the sliced steak over the pasta to serve.
  • Garnish with fresh parsley, freshly ground black pepper, and additional Parmigiano-Reggiano and serve immediately.
    A skillet filled with fettuccine Alfredo pasta topped with sliced medium-rare steak, garnished with grated cheese and chopped herbs.

Notes

  • Room temp steak = better sear. Let it sit out 30–45 minutes before cooking.
  • Use a screaming-hot skillet. You want that deep crust, not a gray, steamed steak.
  • Medium-rare sweet spot: Pull steak at 125°F, rest 10 minutes - carryover cooking does the rest.
  • Save that pasta water. A splash makes the sauce silky instead of heavy.
  • Add cheese off of the heat. Prevents clumping and keeps Alfredo smooth.
  • Slice the steak against the grain. Every bite stays tender.
  • Fresh-grate the Parm. Pre-shredded = sad, gritty sauce.
  • Taste before serving. Salt, pepper, and a little extra butter fix almost anything.

Nutrition

Serving: 1serving | Calories: 1220kcal | Carbohydrates: 85g | Protein: 53g | Fat: 74g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 1030mg | Potassium: 748mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1933IU | Vitamin C: 1mg | Calcium: 496mg | Iron: 4mg