This steak and fettuccine alfredo is a simple but elegant dinner for two!
I love Valentine’s Day! There, I said it. It seems to be the holiday to dislike, but I can’t help getting excited about it every year. Though, I will confess that we do it a little differently than most.
There are no flowers, no gifts, and no restaurant reservations. Instead we stay in and get the whole family involved with fancy table settings, candles, and champagne (and sparkling cider for the kids). I make us something a little nicer than my usual weeknight fare and we have a lot of fun. The kids go nuts for it! Which, honestly, is my favorite part.
Steak fettuccine alfredo is exactly the type of meal I like to make for any date night-in. It’s super simple, with just 6 ingredients and less than 30 minutes to make. Plus, who can argue with steak and pasta? It’s sophisticated, indulgent, and oh so scrumptious.
Serve it with a tossed salad and a bottle of wine and you’re good to go!
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Steak Fettuccine Alfredo
- 6 ounces (170 grams) fettuccine pasta
- 3 tablespoons butter, divided
- 2 8-oz steaks, I used New York strip (see Notes)
- Salt and pepper
- 3/4 cup (185 ml) heavy whipping cream
- 1/2 cup (5 grams) grated parmesan cheese
- While you cook the steaks, boil pasta in salted water until al dente. Drain and set aside.
- Preheat a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add butter.
- Generously season steaks with salt and pepper. Add to the hot skillet and cook until caramelized and golden brown, 2-4 minutes.
- Flip and cook the other side. Cook steak to your desired doneness. I like to use an instant read thermometer and cook to 145-155 degrees F, or medium.
- Remove steaks from skillet, cover with foil and let rest while you prepare the sauce.
- Return skillet to medium heat. Add remaining butter, heavy whipping cream, and parmesan cheese. Season with salt and pepper.
- Bring sauce to a simmer and cook until cheese is melted and sauce is slightly thickened, stirring frequently, about 5 minutes.
- Add drained pasta to the sauce and toss to coat.
- Slice steaks and serve over pasta. Top with more parmesan cheese, if desired.
- Make sure you choose the right cut of beef. You want one that's tender and has plenty of marbling. Porterhouse/t-bone, ribeye, and filet mignon are also great options. Steaks should be about 1 1/2 inches thick.