Steak Alfredo

Total Time Prep: 20 min. + standing Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
Steak Alfredo pairs a juicy seared steak with rich and creamy pasta, putting a decadent twist on a classic. Add a crisp salad, and dinner is ready.

Ingredients

  • 1 pound uncooked fettuccine
  • 2 teaspoons salt, divided
  • 2 beef New York strip or ribeye steaks (1/2 pound each), 1-in. thick
  • 3 garlic cloves, minced
  • 1/2 cup butter, cubed
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup whole milk
  • 1/2 cup shredded Parmesan cheese
  • Pepper to taste

Directions

  1. Cook fettuccine according to package directions.
  2. Remove steak from refrigerator and sprinkle with 1 teaspoon salt; let stand 10 minutes.
  3. Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 2-3 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet.
  4. Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm.
  5. In a small saucepan; melt butter over medium heat. Add garlic, cook until fragrant. Add cream cheese, milk and Parmesan; cook and stir until cheeses are melted and mixture is smooth.
  6. Drain fettuccine; toss with cheese mixture until coated. Slice steak; serve over Alfredo fettuccine. If desired, top with additional pepper and Parmesan cheese.

Nutrition Facts

1 serving: 1122 calories, 68g fat (37g saturated fat), 198mg cholesterol, 1826mg sodium, 86g carbohydrate (9g sugars, 5g fiber), 45g protein.

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