Description
Steak with Creamy Fettuccine is a rich and satisfying dinner made with juicy seared sirloin steaks served over silky fettuccine coated in a buttery garlic Parmesan cream sauce.
Ingredients
- 2 boneless sirloin steaks, about 6 to 8 ounces each
- 1 tablespoon olive oil
- 1 clove garlic, minced (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup reserved pasta water, as needed
- 1 teaspoon dried parsley or chopped chives (optional garnish)
Instructions
- Pat the steaks dry with paper towels. Season both sides with salt and black pepper. Rub with minced garlic if using and let rest at room temperature for 10 to 15 minutes.
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
- Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 4 to 6 minutes per side, depending on thickness and desired doneness.
- Transfer the steaks to a plate and let them rest for 5 minutes.
- Reduce the skillet heat to medium. Add butter and allow it to melt.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and simmer gently for 2 to 3 minutes while stirring.
- Add Parmesan cheese, salt, and black pepper, stirring until smooth.
- Add the cooked fettuccine and toss until coated. Use reserved pasta water a little at a time if the sauce needs thinning.
- Slice the steak against the grain and serve over the creamy fettuccine.
- Garnish with parsley or chives if desired and serve immediately.
Notes
- Ribeye or filet steak can be used for a more tender variation.
- Half-and-half may replace heavy cream for a lighter sauce.
- Add mushrooms, spinach, or broccoli for extra flavor and color.
- Do not rinse the pasta, as the starch helps the sauce cling better.
- Allow the steak to rest before slicing to keep it juicy.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 3g
- Sodium: 760mg
- Fat: 46g
- Saturated Fat: 23g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 185mg
