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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines the richness of a perfectly seared New York strip steak with the creamy decadence of homemade Alfredo sauce. The steak is seasoned and basted with butter and rosemary for an aromatic finish, while the fettuccine is tossed in a bubbling Parmesan and cream sauce. A satisfying pairing of bold flavors and silky textures, perfect for a hearty dinner.
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Season both sides of the New York strip steak with steak seasoning.
Heat avocado oil in a cast iron pan until shimmering.
Sear both sides of the steak for a few minutes until browned and crust forms.
Add butter and rosemary to the pan, spooning the melted butter over the steak repeatedly for added flavor.
Melt 1 stick of butter in a sauté pan over medium heat.
Add garlic and cook until fragrant.
Pour in heavy cream and heat until bubbly.
Lower the heat and mix in grated Parmesan until the sauce is smooth and creamy.
Add cooked fettuccine noodles to the pan and toss to combine with the Alfredo sauce.
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For a richer flavor, use freshly grated Parmesan instead of pre-shredded.
Let the steak rest for 5 minutes after cooking to retain its juices.
Adjust the seasoning in the Alfredo sauce to your taste before tossing the pasta.
Can I use a different cut of steak?
Yes, ribeye or filet mignon would work well as substitutes for New York strip steak.
Can I use a different type of pasta?
Yes, you can substitute fettuccine with linguine, spaghetti, or even penne.
How do I know when the steak is cooked to my preference?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Can I make the Alfredo sauce ahead of time?
Yes, but reheat it gently over low heat and add a splash of cream to restore its consistency.
What can I use instead of heavy cream?
Half-and-half or whole milk can be used, but the sauce may be less rich and creamy.
