INGREDIENTS :
For the Steak:
1 pound (450g) steak (such as ribeye or sirloin)Salt and pepper, to taste1 tablespoon olive oil1 tablespoon unsalted butter
For the Pasta:
12 ounces (340g) fettuccine or linguineSalt, for pasta water
For the Alfredo Sauce:
2 tablespoons unsalted butter2 cloves garlic, minced1 cup (240ml) heavy cream1 cup (100g) grated Parmesan cheeseSalt and pepper, to taste1 tablespoon chopped fresh parsley (optional)
PRÉPARATIONS :
Cook the Pasta:Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.Cook the Steak:Season the steak with salt and pepper on both sides.Heat olive oil and butter in a skillet over medium-high heat.Add the steak to the skillet and cook for about 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.Remove the steak from the skillet and let it rest for a few minutes. Slice the steak thinly against the grain.Make the Alfredo Sauce:In the same skillet used for the steak, melt the butter over medium heat.Add the minced garlic and sauté for about 1 minute until fragrant.Pour in the heavy cream, stirring constantly, and bring to a simmer.Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.Combine and Serve:Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.Plate the pasta and top with sliced steak.Garnish with chopped parsley if desired.Serve immediately while the dish is hot and creamy.
ENJOY