Steak Fettuccine Alfredo

Name: Steak Fettuccine Alfredo with Pan-Seared Strip Steak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 New York strip steaks (about 1 lb total); Steak seasoning, to taste; 2 tbsp butter; 1 lb fettuccine pasta; 1 stick unsalted butter (1/2 cup); 1 tbsp minced garlic; 1 1/4 cups heavy cream; 1 1/4 cups grated Parmesan cheese; Italian seasoning, to taste; Salt, to taste; Black pepper, to taste; Fresh parsley, for garnish; Grated Parmesan cheese, for garnish

This Steak Fettuccine Alfredo pairs perfectly seared New York strip steaks with a silky homemade Parmesan cream sauce and fettuccine pasta—an elegant date night meal that feels restaurant-quality but comes together at home.

🌍American 🏷️Steak 🏷️Fettuccine 🏷️Alfredo 🏷️Pasta Date-night

🏷️

🏷️Dinner

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

2 New York strip steaks (about 1 lb total)
Steak seasoning, to taste
2 tbsp butter
1 lb fettuccine pasta
1 stick unsalted butter (1/2 cup)
1 tbsp minced garlic
1 1/4 cups heavy cream
1 1/4 cups grated Parmesan cheese
Italian seasoning, to taste
Salt, to taste
Black pepper, to taste
Fresh parsley, for garnishoptional
Grated Parmesan cheese, for garnishoptional

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Instructions

1
Season strip steaks generously on all sides with steak seasoning.
2
In a hot cast iron skillet with a little oil, sear the steaks until golden brown on both sides.
3
Add a few pats of butter to the skillet and baste the steaks.
4
Transfer the skillet to a preheated oven to finish cooking the steaks to your desired doneness.
5
While the steaks are in the oven, bring a large pot of salted water to a boil and cook the fettuccine according to package directions.
6
In a separate large pan over medium heat, melt one stick of butter for the alfredo sauce.
7
Add the minced garlic and cook until fragrant, about 30 seconds.
8
Pour in the heavy cream, followed by the grated Parmesan cheese.
9
Stir continuously until the cheese is melted and the sauce is smooth. Season with Italian seasoning, salt, and pepper.
10
Once the sauce has thickened slightly, add the drained, cooked fettuccine to the pan.
11
Toss the pasta until it is fully coated in the creamy alfredo sauce.
12
Remove the steaks from the oven, let them rest for a few minutes, then slice against the grain.
13
To serve, plate a portion of the fettuccine alfredo and top with the sliced steak. Drizzle with extra sauce and garnish with more Parmesan cheese and fresh parsley.

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Tips & Notes

Pro tips

Bring steaks to room temperature 15 minutes before cooking and pat completely dry to ensure a crispy, golden crust.
Add garlic to the alfredo sauce after melting the butter but before adding cream—this prevents burning and ensures mellow garlic flavor.
Toss cooked fettuccine with the hot alfredo sauce immediately off the heat to prevent the Parmesan from seizing; reserve pasta water to loosen the sauce if needed.
Let steaks rest 5 minutes after cooking before slicing—this keeps them juicy and allows carryover cooking to reach your target doneness.

Substitutions

Heavy cream → half-and-half or whole milk (sauce will be lighter; use 1½ cups to compensate for less fat)
Parmesan cheese → Pecorino Romano (sharper, saltier flavor; reduce salt in the recipe)
Fettuccine → pappardelle, tagliatelle, or linguine (any ribbon pasta works; cooking time may vary slightly)

Storage & make-ahead

Store leftover steak and alfredo pasta separately in airtight containers for up to 3 days. Reheat pasta gently over low heat with a splash of cream; warm steak in a 300°F oven for 5 minutes.

Common Questions

How do I get a good crust on the steak?

Pat the steaks dry, season generously with steak seasoning, and sear in a hot pan with butter for 3-4 minutes per side. Don't move the steaks while cooking—let them develop a golden crust.

Can I make the alfredo sauce ahead of time?

Yes, make the sauce up to 2 days ahead and refrigerate. Reheat gently over low heat, stirring constantly and adding a splash of cream if it thickens too much.

What if my alfredo sauce breaks or becomes grainy?

Remove from heat immediately. Whisk in a splash of cold cream or pasta water to cool it slightly, then stir gently over low heat until smooth. Avoid high heat and boiling.

Can I use a different cut of steak?

Yes, ribeye, filet mignon, or strip steak all work well. Adjust cooking time based on thickness—aim for medium-rare (130-135°F internal temperature).

How should I cook the steak to medium-rare?

Sear 3-4 minutes per side in a hot buttered pan, then check internal temperature with a meat thermometer. Remove at 130-135°F—it will rise 5°F while resting.