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

Description

A luxurious restaurant-quality meal combining tender, juicy steak bites sautéed in garlic butter paired with creamy, rich parmesan alfredo pasta. This indulgent dish brings together the best of surf and turf for a memorable dinner experience.

Ingredients

Units Scale

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

Homemade Steak Seasoning

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

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Instructions

Prepare the Steak: Cut steak in 2-3″ pieces, rub with avocado oil and season liberally, reserving 2 teaspoons of seasoning for alfredo sauce. This ensures the steak pieces are evenly coated with both oil and seasoning for maximum flavor development during cooking.
Cook the Steak: Heat a large skillet to medium-high and add 3 tablespoons avocado oil. Cook steak pieces a few minutes per side, flipping just once. The high heat will create a beautiful sear on the outside while maintaining juiciness inside. Cook time will vary based on your preferred doneness (see temperature chart in notes).
Create Garlic Butter: Set the steak aside in a bowl, reduce the heat to low and add 2 tablespoons butter and 1 tablespoon minced garlic, cook for 1 minute or until fragrant. This step ensures the garlic doesn’t burn while still infusing the butter with its aromatic flavor.
Coat the Steak: Add steak back into the pan and toss in the garlic butter, ensuring each piece gets coated with the flavorful mixture. Then set aside back into a bowl and cover with tented foil to keep warm while resting.
Cook the Pasta: Before preparing the sauce, bring a pot of water to a boil and cook the noodles according to package directions until al dente. Timing this step with your sauce preparation ensures the pasta will be ready when the sauce is finished.
Start the Alfredo Sauce: In the same pan with residual butter, add 4 tablespoons butter and remaining garlic, sautéing until fragrant. Add in the heavy cream, half & half and 2 teaspoons of steak seasoning. Simmer and reduce about 3-4 minutes until the sauce begins to thicken slightly.
Finish the Sauce: To the cream sauce add in the grated parmesan and whisk until smooth and thickened. Remove from the heat and add green onions. Taste and adjust seasoning if needed. The residual heat will continue to thicken the sauce while the cheese adds richness and body.
Combine and Serve: Drain the fettuccini and add it into the alfredo sauce, tossing until it’s evenly coated. Top it with the garlic coated steak bites, along with a sprinkle of extra green onions and parmesan if desired. This final assembly brings all the components together for a cohesive, beautiful dish.

Notes

Don’t add salt to the alfredo sauce until the end after the parmesan is added. It contains sodium so it’s easier to add more salt once it’s finished than to make it too salty.
For best results, use freshly grated parmesan rather than pre-grated, as it melts more smoothly and provides better flavor.
Allow the steak to come to room temperature before cooking for more even cooking.
Pat the steak dry before seasoning to ensure a better sear.
Rest the steak for at least 5 minutes before serving to allow juices to redistribute.
Internal temperature chart for steak doneness:
Rare: 125°F
Medium rare: 135°F
Medium: 145°F
Medium well: 155°F
Well done: 165°F

Nutrition

Serving Size: 1 serving
Calories: 820
Sugar: 3g
Sodium: 980mg
Fat: 58g
Saturated Fat: 30g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 35g
Cholesterol: 195mg