Alfredo sauce was invented in 1914 Rome using only butter and Parmigiano—cream wasn't added until American restaurants bastardized it.
Creamy Steak Alfredo Pasta
Indulge in a mouthwatering bowl of Creamy Steak Alfredo Pasta, where tender, seared steak meets a luscious Alfredo sauce that clings to every bite of perfectly cooked pasta. Elevate your dinner experience with freshly grated Parmesan and a hint of garlic, creating a flavor explosion that's simply irresistible. Get ready to impress your taste buds and your dinner guests alike!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tbsp minced garlic (15 ml)
- Parsley
🥩Meat & Seafood(1)
- NY strip/Ribeye steak (or any steak of choice) (454 g)
🥛Dairy & Eggs(3)
- 1/2 stick butter
- 2 cups heavy cream (480 ml)
- 1 cup Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- 1/2 cup pasta water (120 ml)
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1 tsp garlic powder (5 ml)
- 1/2 tsp nutmeg (optional) (2.5 ml)optional
- 1 tsp onion powder (5 ml)
- 1/2 tsp salt (optional) (2.5 ml)optional
- Season with salt and pepper, and add oil for searing (optional)optional
📦Other(1)
- 1/4 lb cooked rotini (113 g)
👨🍳 Instructions
- 1
Sear the steak on medium high heat on both sides until your preferred doneness.
- 2
In a pan, melt the butter and add minced garlic, garlic powder, onion powder, black pepper, and nutmeg. Stir for a minute.
- 3
Pour in the heavy cream and bring to a simmer.
- 4
Add salt, Parmesan cheese, and pasta water. Stir until combined.
- 5
Mix in the cooked rotini and top with parsley and more Parmesan cheese.
- 6
Serve and enjoy!
💡 Pro Tips
- ✓Sear steak at 400-450°F surface temperature (medium-high heat) for 2-3 minutes per side to achieve proper Maillard reaction browning while maintaining a pink interior for slicing.technique400-450°F surface temp
- ✓Reserve 1 cup of starchy pasta water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the cream sauce to the pasta.ingredient6-8% starch content
- ✓Simmer heavy cream at 180-185°F (gentle bubbles around edges) to prevent breaking - boiling at 212°F will cause proteins to curdle and separate.timing180-185°F
- ✓Add Parmesan cheese off heat or at temperatures below 160°F because higher temps cause proteins to seize and create a grainy texture instead of smooth emulsion.techniqueBelow 160°F
- ✓Use a 3:1 ratio of heavy cream to pasta water when building the sauce base to achieve proper consistency without diluting the richness.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Alfredo sauce was invented in 1914 Rome using only butter and Parmigiano—cream wasn't added until American restaurants bastardized it.
Creamy Steak Alfredo Pasta
Indulge in a mouthwatering bowl of Creamy Steak Alfredo Pasta, where tender, seared steak meets a luscious Alfredo sauce that clings to every bite of perfectly cooked pasta. Elevate your dinner experience with freshly grated Parmesan and a hint of garlic, creating a flavor explosion that's simply irresistible. Get ready to impress your taste buds and your dinner guests alike!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tbsp minced garlic (15 ml)
- Parsley
🥩Meat & Seafood(1)
- NY strip/Ribeye steak (or any steak of choice) (454 g)
🥛Dairy & Eggs(3)
- 1/2 stick butter
- 2 cups heavy cream (480 ml)
- 1 cup Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- 1/2 cup pasta water (120 ml)
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1 tsp garlic powder (5 ml)
- 1/2 tsp nutmeg (optional) (2.5 ml)optional
- 1 tsp onion powder (5 ml)
- 1/2 tsp salt (optional) (2.5 ml)optional
- Season with salt and pepper, and add oil for searing (optional)optional
📦Other(1)
- 1/4 lb cooked rotini (113 g)
👨🍳 Instructions
- 1
Sear the steak on medium high heat on both sides until your preferred doneness.
- 2
In a pan, melt the butter and add minced garlic, garlic powder, onion powder, black pepper, and nutmeg. Stir for a minute.
- 3
Pour in the heavy cream and bring to a simmer.
- 4
Add salt, Parmesan cheese, and pasta water. Stir until combined.
- 5
Mix in the cooked rotini and top with parsley and more Parmesan cheese.
- 6
Serve and enjoy!
💡 Pro Tips
- ✓Sear steak at 400-450°F surface temperature (medium-high heat) for 2-3 minutes per side to achieve proper Maillard reaction browning while maintaining a pink interior for slicing.technique400-450°F surface temp
- ✓Reserve 1 cup of starchy pasta water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the cream sauce to the pasta.ingredient6-8% starch content
- ✓Simmer heavy cream at 180-185°F (gentle bubbles around edges) to prevent breaking - boiling at 212°F will cause proteins to curdle and separate.timing180-185°F
- ✓Add Parmesan cheese off heat or at temperatures below 160°F because higher temps cause proteins to seize and create a grainy texture instead of smooth emulsion.techniqueBelow 160°F
- ✓Use a 3:1 ratio of heavy cream to pasta water when building the sauce base to achieve proper consistency without diluting the richness.ingredient3:1 ratio