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Dive into this lusciously creamy Garlic Butter Steak Alfredo that’s loaded with parmesan. This is the perfect elegant and indulgent dinner that only takes 30 minutes to make!
If you love steak recipes, you’ll adore my Steak Loaded Baked Potato, Cast Iron Steak with Cognac Sauce, Garlic Butter Steak Bites with Parmesan Cream Sauce, or my Smothered Steak and Gravy.
Why You’ll Love Garlic Butter Steak Alfredo
This is an easy meal only requiring 30 minutes to throw together. Plus, it’s an elevated step above the typical chicken dinner. The parmesan alfredo sauce is rich, creamy, and perfect for sinking some garlic breadsticks into.
Its good enough to serve to guests or for a fancy dinner at home (like Valentine’s day, anniversary or even just a hearty weekend dinner). This garlic butter steak alfredo is a spin on my popular Garlic Butter Steak Bites with Parmesan Cream Sauce.
Key Ingredients
This garlic butter steak alfredo uses straight forward ingredients as with most of my pasta recipes. Simple, delicious and decadent!
Steak – choose your favorite cut of steak for this recipe. Since we don’t cook steak often, I prefer to splurge on a quality cut when I make it. Tenderloin, Ribeye, NY Strip, and Top Sirloin are all good choices (in order of preference).
Pasta – Fettuccini is the classic choice since this is an alfredo recipe. You can also use linguini, spaghetti, bucatini, or angel hair.
Dairy – we’ll be using butter, heavy cream, half and half, and parmesan – all the good stuff!
Seasonings – I use my own seasoning blend for the steak and the alfredo sauce, listed below in the recipe card.
Herbs – lots of fresh garlic (not the jarred kind) and green onions.
Avocado Oil – this is an important ingredient as we’ll need an oil with a high smoke point for cooking the steak to avoid the oil burning off. Olive oil is not a good choice.
How to Make Garlic Butter Steak Alfredo
Season and Cook Steak
Cut steak in 2-3″ pieces, rub with avocado oil and season liberally. Cook them in a large skillet over medium-high heat flipping just once until your desired doneness.
Set them aside in a bowl, reduce the heat to low and add butter and garlic, cooking for 1 minute or until fragrant. Add steak back in, tossing in the garlic butter. Then set aside in a bowl tented with foil.
Cook the Parmesan Alfredo Sauce
In the same pan add more butter and remaining garlic, sautéing until fragrant. Add in the heavy cream, half & half and seasonings. Simmer and reduce about 3-4 minutes.
While preparing the sauce, bring a pot of water to a boil and cook the noodles.
To the cream sauce add in the parmesan and whisk until smooth and thickened. Remove from the heat and add green onions.
Assemble the Steak Alfredo
Drain the fettuccini and add it into the alfredo sauce, tossing until it’s evenly coated. Top it with the steak bites, additional green onions and a sprinkling of parmesan.
Tips and Modifications
- Not a steak person? Swap it for chicken, salmon or shrimp – following the same cooking method, including tossing them in garlic butter.
- Grab a quality parmesan. Opt for parmesan on the rhine that you grate by hand (I love this Olive Garden style grater)
- Fresh garlic is a must! The jarred or tube kind doesn’t cut it. Since this is a recipe where there are simple ingredients, the garlic is important and needs to shine.
- Add Gorgonzola – it pairs so well with steak and alfredo!
- Pair this with tossed garden salad, zuppa toscana soup, and garlic breadsticks.
Which Steak to Use
Grabbing a quality steak is important for this recipe. It’s not appetizing to have to chew, and chew…. and chew. When we make steak recipes, we like to splurge on a better quality cut so we can really enjoy decadent tender steak.
I also buy USDA Choice or Prime when available. I highly recommend Costco for steak, they offer much better prices and have great quality.
Try one of these cuts (in order of preference):
- Filet / Tenderloin
- Ribeye
- New York Strip
- Top Sirloin
FAQ’s
Allow the pasta to cool fully, place in an airtight container and refrigerator.
To reheat, place your desired portion in a bowl along with a splash of broth, water or milk. Reheat until warmed through (about 1 1/2 – 2 minutes). The added liquid will help to rehydrate the pasta.
Rare: 120–125°F
Medium rare: 130–135°F
Medium: 140–145°F
Medium well: 150–155°F
Well done: 160–165°F
Yes, absolutely. You can swap out the standard pasta with your preferred gluten free option.
Looking for More Steak Recipes?
Check out these popular steak recipes that other readers love:
- Smothered Steak and Gravy
- Garlic Butter Steak Bites with Parmesan Cream Sauce
- Cast Iron Steak with Cognac Sauce
- Loaded Baked Potato with Steak Bites
I hope you enjoyed this recipe for my Garlic Butter Steak with Parmesan Alfredo. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Garlic Butter Steak with Parmesan Alfredo
Ingredients
- 2 lbs steak filet ribeye, sirloin, etc
- 1.5 – 2 tablespoons steak seasoning* my favorite is listed in the notes
- 1 lb. dry fettucini noodles
- 4-5 tablespoons avocado oil this has a higher smoke point than olive 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 parmesan freshly grated
Instructions
- Cut steak in 2-3″ pieces, rub with avocado oil and season liberally.
- Heat a large skillet to medium-high and add 3 tablespoons avocado oil. Cook them a few minutes per side flipping just once (cook time is according to your preferred doneness – see notes for steak temps).
- 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.
- Add steak back in and toss in the garlic butter. Then set aside back into a bowl, cover with tented foil.
- Before preparing the sauce, bring a pot of water to a boil and cook the noodles.
- 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 seasonings. Simmer and reduce about 3-4 minutes.
- 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 if needed.
- 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.
Notes
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano Internal temperature chart:
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Medium well: 150–155°F
- Well done: 160–165°F
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are some photos for your Pinterest board:
This one is a must-make!