Steak Pasta Alfredo

4 standard portions

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Ingredients

• 2 steaks (such as Ribeye, Sirloin, NY strip. 6-8 ounces (170-225g) each)
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 ounces pasta (any shape)
• ⅓ cup unsalted butter
• 3 cloves garlic
• 1 tablespoon all-purpose flour
• 1 cup heavy cream (double cream in the UK)
• 1 cup whole milk
• ¾ cup grated parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg (optional)

Method

1. Cook the pasta in salted water according to the package directions. Reserve pasta water to thin out the sauce later if needed.
2. Pat dry the steaks with paper towels (this is important to form a nice crust), then season generously with kosher salt and ground black pepper.
3. Heat olive oil and butter in a cast iron (or stainless steel) pan. When hot, add the steaks and cook for 3 minutes, then flip and cook for around 5 more minutes or until the internal temperature is 125-130°F for medium rare. Remove from the pan, cover with foil, and let rest.
4. If there is excess fat in the skillet, wipe some of it with paper towels.
5. To make the pasta sauce, in the same skillet over medium heat, melt butter in a pan, then saute the garlic until fragrant (about 1 minute). Scraping off any bits stuck to the bottom of the skillet with a wooden spoon.
6. Add the flour, whisk, and cook it for 1 minute.
7. Add the heavy cream, milk, parmesan cheese, salt, pepper, and nutmeg if using.
8. Whisk and cook until the cheese is melted and the sauce is thickened (about 2 minutes).
9. Toss cooked pasta in the sauce.
10. Slice steak, and serve it over alfredo pasta with a garnish of chopped fresh parsley and extra grated parmesan cheese if desired.