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
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
- 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
Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 820 calories
- Sugar: 3g
- Sodium: 980mg
- Fat: 58g
- Saturated Fat: 30g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 195mg