Can I use different cuts of steak for this recipe?

Absolutely! While the recipe suggests filet, ribeye, or sirloin, you can use any good quality steak you prefer. Ribeye offers more marbling and flavor, while filet will be the most tender. Strip steak also works beautifully. Just adjust cooking times based on thickness and your preferred doneness.

Why isn't my Alfredo sauce thickening properly?

The most common issue is heat management. Make sure to simmer the cream mixture for the full 3-4 minutes before adding cheese. Also, always use freshly grated parmesan - pre-shredded cheese contains additives that prevent proper melting. If it's still too thin, continue simmering for another minute or two, keeping in mind the sauce will thicken further as it cools.

Can I make this dish ahead of time for a dinner party?

While this dish is best enjoyed fresh, you can prep components ahead. Season the steak and have it ready to cook, pre-cook the pasta (undercook slightly), and measure out all sauce ingredients. When guests arrive, the final cooking will take just 15 minutes. For best results, make the alfredo sauce fresh just before serving.

How can I make this recipe lighter without sacrificing flavor?

To lighten the dish while maintaining its decadent character, try replacing half the heavy cream with whole milk, use 2% milk instead of half-and-half, and slightly reduce the butter in the sauce. You can also increase the protein-to-pasta ratio, serving more steak with a smaller portion of the alfredo pasta. The garlic butter steak is naturally lower in calories than the creamy pasta.

Garlic Butter Steak with Parmesan Alfredo Recipe

Name: Garlic Butter Steak with Parmesan Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 lbs steak (filet, ribeye, sirloin, etc.); 2 tablespoons steak seasoning, divided; 1 lb. dry fettuccini noodles; 4-5 tablespoons avocado oil; 6 tablespoons butter, divided; 10 cloves garlic, minced and divided; 1.5 cups heavy cream; 3/4 cup half and half; 1/2 tsp freshly cracked pepper; 2 green onions, diced (green and white parts); 1 cup freshly grated parmesan; 2 tablespoons smoked paprika; 1 tablespoon onion powder; 2 teaspoons cayenne powder; 2 teaspoons garlic powder; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano

This mouthwatering Garlic Butter Steak with Parmesan Alfredo combines two culinary delights into one incredible dinner. Tender, perfectly seasoned steak bites smothered in a rich garlic butter sauce sit atop creamy, cheesy fettuccine alfredo. Ready in just 30 minutes, this restaurant-quality meal brings steakhouse flavors right to your dining table without the fuss or expense.

Why You’ll Love This Recipe

Quick Luxury: Transform ordinary weeknight dinners into something special in just 30 minutes – faster than a restaurant meal!
One-Pan Wonder: The steak and sauce cook in the same pan, building incredible layers of flavor while minimizing cleanup.
Customizable: Easily adjust the doneness of your steak to everyone’s preference, making this perfect for pleasing the whole family.
Impressive Yet Simple: Looks and tastes like you spent hours in the kitchen, but requires surprisingly little effort or culinary skill.

Ingredients You’ll Need

Steak: Filet, ribeye, or sirloin work beautifully here. The star of the show that provides rich, savory flavor. Choose good quality cuts with nice marbling for the best tenderness.
Steak Seasoning: Creates that perfect crust and flavor profile. A homemade blend gives you control over the flavors and spice level.
Fettuccine Noodles: The perfect vessel for capturing the creamy alfredo sauce. Their flat, wide shape holds up well to the rich sauce.
Avocado Oil: Has a high smoke point that’s ideal for searing steak at high temperatures without burning.
Butter: Creates that luscious mouthfeel for both the steak and sauce. Use unsalted so you can control the seasoning.
Garlic: Provides the aromatic foundation that ties the entire dish together. Fresh is non-negotiable here!
Heavy Cream: The luxurious base for your alfredo that creates richness and body.
Half and Half: Lightens the sauce slightly while maintaining creaminess.
Black Pepper: Adds a subtle heat that cuts through the richness of the sauce.
Green Onions: Provides a fresh, mild onion flavor and beautiful color contrast.
Parmesan Cheese: Creates that signature alfredo flavor and helps thicken the sauce naturally. Always use freshly grated for the smoothest sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Trade the steak for chicken breasts, shrimp, or salmon for equally delicious results. The garlic butter treatment works beautifully with any of these proteins.

Veggie Additions

Add sautéed mushrooms, spinach, or roasted cherry tomatoes for more nutrition and color. Just toss them in when finishing the alfredo sauce.

Pasta Options

Swap fettuccine for linguine, pappardelle, or even penne if you prefer. The sauce clings beautifully to any pasta shape.

Spice It Up

Add red pepper flakes to either the steak seasoning or the alfredo sauce for a pleasant heat that balances the richness.

How to Make Garlic Butter Steak with Parmesan Alfredo

Step 1: Prepare and Cook the Steak

Cut your steak into 2-3 inch pieces and season generously with the steak seasoning (reserve 2 teaspoons for the alfredo). Heat avocado oil in a large skillet over medium-high heat, then add the steak pieces. Cook for a few minutes per side, flipping just once to develop a beautiful crust. Let your meat thermometer be your guide for perfect doneness.

Step 2: Create the Garlic Butter Coating

Transfer the cooked steak to a bowl. Lower the heat and add 2 tablespoons butter and a tablespoon of minced garlic to the still-hot pan. Let it sizzle for about a minute until fragrant, then return the steak to the pan and toss to coat each piece in that aromatic garlic butter. Set aside in a bowl and cover loosely with foil to keep warm.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Time this step so your pasta finishes around the same time as your sauce.

Step 4: Make the Alfredo Sauce

In the same pan you used for the steak (don’t clean it!), melt 4 tablespoons of butter and add the remaining garlic. Sauté until fragrant, then pour in the heavy cream, half & half, and reserved steak seasoning. Let this mixture simmer and reduce for 3-4 minutes, creating a flavorful base for your sauce.

Step 5: Finish the Sauce and Combine

Whisk the freshly grated parmesan into the cream mixture until smooth and slightly thickened. Remove from heat and stir in green onions. Drain your pasta (don’t rinse it!) and add it directly to the alfredo sauce, tossing until every strand is beautifully coated.

Step 6: Serve and Garnish

Transfer the alfredo-coated pasta to serving plates or a large platter. Top with the garlic butter steak bites, sprinkle with additional green onions and parmesan, and serve immediately.

Pro Tips for Making the Recipe

Rest Your Steak: Allow the steak to come to room temperature before cooking for more even doneness.
Don’t Overcrowd the Pan: Cook the steak in batches if necessary. Overcrowding causes steaming instead of searing.
Master the Flip: Resist the urge to move the steak constantly. Let it develop a crust before flipping just once.
Reserve Pasta Water: Save about 1/2 cup of the starchy pasta water before draining. If your alfredo sauce gets too thick, add a splash to loosen it up perfectly.
Grate Your Own Cheese: Pre-shredded parmesan contains anti-caking agents that can make your sauce grainy. Always grate fresh for the smoothest results.

How to Serve

Perfect Pairings

This rich dish pairs wonderfully with light sides like a simple arugula salad with lemon vinaigrette or roasted asparagus with a squeeze of lemon. The acidity will cut through the richness beautifully.

Wine Suggestions

A medium-bodied red like Merlot or Sangiovese complements this dish perfectly. If you prefer white, try a buttery Chardonnay.

Finishing Touches

A sprinkle of fresh herbs (parsley or basil) adds color and freshness. A few turns of freshly cracked black pepper right before serving wakes up all the flavors.

Make Ahead and Storage

Storing Leftovers

Store the pasta and steak separately in airtight containers in the refrigerator for up to 3 days. The sauce will thicken considerably when cold.

Freezing

The alfredo sauce doesn’t freeze well due to separation, but you can freeze the cooked steak bites for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

For the pasta, reheat gently in a skillet over low heat with a splash of cream or milk to revive the sauce. For the steak, warm briefly in a hot skillet just until heated through to avoid overcooking.

FAQs

Can I use different cuts of steak for this recipe?

Absolutely! While the recipe suggests filet, ribeye, or sirloin, you can use any good quality steak you prefer. Ribeye offers more marbling and flavor, while filet will be the most tender. Strip steak also works beautifully. Just adjust cooking times based on thickness and your preferred doneness.
Why isn’t my Alfredo sauce thickening properly?

The most common issue is heat management. Make sure to simmer the cream mixture for the full 3-4 minutes before adding cheese. Also, always use freshly grated parmesan – pre-shredded cheese contains additives that prevent proper melting. If it’s still too thin, continue simmering for another minute or two, keeping in mind the sauce will thicken further as it cools.
Can I make this dish ahead of time for a dinner party?

While this dish is best enjoyed fresh, you can prep components ahead. Season the steak and have it ready to cook, pre-cook the pasta (undercook slightly), and measure out all sauce ingredients. When guests arrive, the final cooking will take just 15 minutes. For best results, make the alfredo sauce fresh just before serving.
How can I make this recipe lighter without sacrificing flavor?

To lighten the dish while maintaining its decadent character, try replacing half the heavy cream with whole milk, use 2% milk instead of half-and-half, and slightly reduce the butter in the sauce. You can also increase the protein-to-pasta ratio, serving more steak with a smaller portion of the alfredo pasta. The garlic butter steak is naturally lower in calories than the creamy pasta.

This Garlic Butter Steak with Parmesan Alfredo recipe brings together the best of two culinary worlds – perfectly seasoned, juicy steak and creamy, indulgent pasta. It’s the kind of meal that feels like a special occasion but is simple enough for any night of the week. The flavors complement each other beautifully, creating a balanced, satisfying dinner that will have everyone at the table asking for seconds. Whether you’re cooking to impress someone special or just treating yourself to something extraordinary, this recipe delivers restaurant-quality results with home kitchen simplicity. Give it a try tonight – your taste buds will thank you!