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Garlic Butter Steak with Parmesan Alfredo

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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

For the Steak:

  • 4 ribeye or sirloin steaks about 8 oz each
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 5 cloves garlic minced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • Salt and freshly ground black pepper to taste

For the Parmesan Alfredo Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream or half-and-half for lighter version
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic minced
  • 1/4 teaspoon ground nutmeg optional, for depth
  • Salt and freshly ground black pepper to taste

For Serving:

  • 12 oz fettuccine pasta or pasta of choice
  • Extra Parmesan cheese for garnish
  • Fresh parsley chopped, for garnish

Instructions
 

  • Prepare the pasta:
  • Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt (this helps flavor the pasta). Cook the fettuccine according to the package instructions until al dente, usually about 8–10 minutes. Drain the pasta, reserving 1/2 cup of the starchy cooking water, and set aside while you prepare the steak and sauce.
  • Season and prep the steaks:
  • Pat the steaks dry with paper towels to ensure a good sear. Season generously on both sides with salt and freshly ground black pepper. Allow the steaks to rest at room temperature for about 15 minutes while you prepare the skillet. This helps them cook more evenly.
  • Cook the steaks:
  • Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the olive oil and swirl to coat the pan. Place the steaks in the skillet, being careful not to overcrowd them (work in batches if necessary). Sear the steaks for 3–4 minutes on each side, depending on thickness, until a golden-brown crust forms.
  • Add garlic butter flavor:
  • Reduce heat to medium. Add the butter, minced garlic, and thyme directly into the skillet with the steaks. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the garlic butter mixture repeatedly for 1–2 minutes. This infuses them with rich flavor and keeps them juicy. Remove the steaks from the pan once they reach your preferred doneness (125°F for rare, 135°F for medium-rare, 145°F for medium). Let them rest on a cutting board for 5–10 minutes before slicing.
  • Make the Alfredo sauce:
  • In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for another minute to create a smooth roux. Gradually pour in the heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and let the sauce thicken for 4–5 minutes. Stir in the grated Parmesan cheese until melted and smooth. Season with nutmeg (if using), salt, and black pepper. If the sauce becomes too thick, whisk in a splash of the reserved pasta water until you reach a silky consistency.
  • Combine pasta and sauce:
  • Add the cooked pasta directly into the Alfredo sauce. Toss gently with tongs until every strand is coated in the creamy Parmesan sauce. Keep warm on low heat.
  • Assemble and serve:
  • Slice the rested steaks into strips against the grain. Place a generous portion of Alfredo pasta on each plate, then top with slices of garlic butter steak. Drizzle any extra pan juices over the top for even more flavor. Garnish with extra Parmesan cheese and freshly chopped parsley.
Keyword Garlic Butter Steak with Parmesan Alfredo