Description
Tender slices of perfectly seared steak served over a bed of rich and creamy garlic parmesan fettuccine. This indulgent dish is bursting with flavor—velvety sauce, bold peppery steak, and the kind of comfort that satisfies every craving.
Ingredients
Units
Scale
- 2 ribeye or sirloin steaks
- Salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz fettuccine
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season both sides of the steak with salt and black pepper.
- Heat olive oil and butter in a cast iron skillet over high heat. Sear steak for 3–4 minutes per side or to desired doneness. Remove and rest for 5 minutes before slicing.
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese. Season with salt and pepper.
- Add the fettuccine and toss to coat evenly in the creamy sauce.
- Plate the pasta and top with sliced steak. Drizzle extra sauce over the top and garnish with parsley.
Notes
- Letting the steak rest before slicing helps retain its juices.
- Use freshly grated Parmesan for the best flavor.
- Adjust cream quantity for desired sauce thickness.
- Serve immediately for best taste and texture.
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 2g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg
