Description
This Garlic Butter Steak with Parmesan Alfredo is a decadent and flavorful dish featuring tender steak bites cooked in garlic butter, served over creamy parmesan Alfredo fettuccine. Perfect for an indulgent dinner, this recipe combines juicy steak with rich and creamy pasta for a satisfying meal.
Ingredients
Scale
Steak & Seasoning
- 2 lbs steak filet, ribeye, sirloin, etc.
- 2 tablespoons steak seasoning, divided
- 4–5 tablespoons avocado oil
- 6 tablespoons butter, divided
- 10 cloves garlic, minced and divided
Pasta & Sauce
- 1 lb dry fettucini noodles
- 1.5 cups heavy cream
- 3/4 cup half and half
- 1/2 tsp freshly cracked pepper
- 2 teaspoons reserved steak seasoning for sauce
- 2 green onions, diced (green and white parts)
- 1 cup parmesan, freshly grated
Instructions
- Prepare the steak: Cut steak into 2-3 inch pieces, rub with avocado oil, and season liberally with steak seasoning, reserving 2 teaspoons of seasoning for the Alfredo sauce.
- Cook the steak: Heat a large skillet over medium-high heat and add 3 tablespoons avocado oil. Cook the steak pieces a few minutes on each side, flipping just once, until they reach your preferred doneness.
- Make garlic butter: Remove steak and set aside in a bowl. Reduce heat to low and add 2 tablespoons butter and 1 tablespoon minced garlic to the pan. Cook for 1 minute or until fragrant.
- Toss steak in garlic butter: Add the steak back into the pan and toss in the garlic butter. Then return the steak to the bowl and cover with tented foil to keep warm.
- Cook the pasta: Bring a large pot of water to a boil and cook the fettuccini according to package instructions until al dente. Drain and set aside.
- Prepare Alfredo sauce: In the same skillet with residual butter, add 4 tablespoons butter and the remaining minced garlic. Sauté until fragrant, then add heavy cream, half and half, and the reserved 2 teaspoons of steak seasoning. Simmer and reduce for 3-4 minutes.
- Finish the sauce: Whisk in the grated parmesan until the sauce is smooth and thickened. Remove from heat and stir in diced green onions. Taste and adjust seasoning if needed, adding salt at this point if desired.
- Toss pasta and assemble: Add the drained fettuccini into the Alfredo sauce, tossing to coat evenly. Top with the garlic butter steak bites and garnish with extra green onions and parmesan if desired. Serve immediately.
Notes
- Do not add salt to the Alfredo sauce until after the parmesan is added, as the cheese contains sodium and it is easier to adjust salt at the end.
- Favorite 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.
- Steak doneness internal temperatures: Rare 120–125°F, Medium rare 130–135°F, Medium 140–145°F, Medium well 150–155°F, Well done 160–165°F.
- Use avocado oil for cooking because it has a higher smoke point than olive oil, resulting in better seared steak.
- Let the steak rest covered with foil after cooking to keep it juicy before serving.
