Description
Tender seared steak strips tossed with fettuccine in a creamy garlic butter Parmesan sauce. Restaurant-quality pasta in 30 minutes.
Ingredients
Scale
- 1 lb (2 steaks) Ribeye or NY strip steak
- 1 lb Fettuccine or pappardelle
- 4 tbsp Butter
- 6 cloves, minced Garlic
- 1 cup Heavy cream
- ¾ cup, freshly grated Parmesan cheese
- ½ cup reserved Pasta water
- 2 tbsp Olive oil
- To taste Salt and pepper
- ¼ tsp Red pepper flakes
- Garnish Fresh parsley
Instructions
- Season and Temper the Steak (15 Minutes) — Remove steaks from the fridge 15-20 minutes before cooking. Pat completely dry with paper towels — moisture is the enemy of a good sear. Season generously on both sides with salt and pepper. Start boiling a large pot of heavily salted water for the pasta — it should taste like the ocean.
- Sear the Steak (8 Minutes) — Heat olive oil in a large cast iron or heavy skillet over high heat until smoking. Place steaks in the pan and don’t touch them for 3-4 minutes until a deep brown crust forms. Flip and repeat on the other side. For medium-rare (recommended), pull at 130°F internal — it will carry over to 135°F. Transfer to a cutting board and let rest 5 minutes while you build the sauce. Do NOT wash the pan.
- Cook the Pasta (Simultaneous) — While the steak sears, drop fettuccine into the boiling water. Cook 1 minute less than package directions — the pasta finishes in the sauce. Reserve ½ cup of pasta water before draining. This starchy liquid is the key to a glossy, cohesive sauce.
- Build the Cream Sauce (4 Minutes) — Reduce heat to medium. Add butter to the steak pan — it will foam and sizzle as it melts the fond. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant. Pour in heavy cream and stir, scraping up every brown bit from the pan. Simmer 2-3 minutes until the sauce reduces slightly and thickens. Remove from heat and stir in Parmesan until melted and smooth.
- Toss and Serve — Add drained pasta directly to the sauce pan. Toss aggressively with tongs, adding pasta water a splash at a time until the sauce coats every strand. The starch in the water emulsifies the fat and cream into a glossy, clingy sauce — this takes about 1 minute of vigorous tossing. Slice the rested steak against the grain and arrange on top. Garnish with extra Parmesan and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 18g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 42g