From the Chef: Steak Sunday Tradition

For me, nothing beats a perfectly cooked steak. While I love exploring different protein options, steak remains a timeless favorite. We have a tradition in our house called “Steak Sunday,” where we fire up the grill every Sunday, regardless of the season. Yes, even in the dead of winter, you’ll find us outside, grilling to perfection!

The sides change from week to week, but one constant companion is roasted sweet potatoes. Lately, we’ve discovered a new way to enjoy our steaks: over a bed of creamy fettuccine Alfredo. The combination of tender steak and rich pasta is simply irresistible.

Over the years, I’ve experimented with various cuts of steak, but I always return to flat iron. It boasts incredible flavor and is surprisingly affordable. Season it generously, cook it to medium-rare, let it rest, and then slice it thinly against the grain. It’s a truly exceptional steak experience.

• Fettuccine: Choose a high-quality fettuccine pasta. Cook it in well-salted water to enhance its flavor. Don’t forget to reserve some of the pasta water – it’s a secret weapon for creating a perfectly emulsified and silky sauce.
• Butter & Heavy Cream: These are the foundation of a truly decadent Alfredo sauce. Gently simmer the heavy cream with butter before adding the cheese. This creates a smooth, rich base that will elevate your Alfredo to the next level.
• Freshly Grated Parmesan: This is non-negotiable! Grate your Parmesan cheese fresh from a block for the smoothest and creamiest sauce. Pre-shredded cheese often contains cellulose, which can prevent it from melting properly, resulting in a grainy texture.
• Flat Iron Steak: My personal favorite! Flat iron steak offers excellent flavor and tenderness at an affordable price. Season it simply with salt, pepper, and garlic powder, and cook it to medium-rare for optimal flavor and texture. Remember to slice it thinly against the grain to maximize tenderness. Other great options include flank steak or sirloin.
• Garlic Powder, Onion Powder & Italian Seasoning: These spices add depth and complexity to the Alfredo sauce. Bloom the seasonings in the melted butter for about 30 seconds before adding the cream. This releases their aromatic oils, resulting in a more flavorful sauce.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside. The salted water ensures the pasta is seasoned from the inside out, and the reserved pasta water helps create a creamy, emulsified sauce.
2. Prepare the Steak: While the pasta is cooking, prepare your steak. Pat it dry with paper towels. Lightly coat it with olive oil and season generously with salt, pepper, and garlic powder. Preheat your grill to medium-high heat (about 450°F). Ensure the grates are clean and lightly oiled to prevent sticking.
3. Grill the Steak: Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy. 130-135°F is ideal for medium-rare, while 145°F is recommended for medium.
4. Rest and Slice the Steak: Once the steak is cooked, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. After resting, slice the steak thinly against the grain.
5. Create the Alfredo Sauce: While the steak is resting, prepare the Alfredo sauce. In a large skillet or saucepan, melt the butter over medium heat. Add the garlic powder, onion powder, and Italian seasoning and cook for about 30 seconds, until fragrant. Be careful not to burn the spices.
6. Simmer the Cream: Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and simmer for about 2-3 minutes, or until the sauce slightly thickens.
7. Add the Parmesan: Remove the sauce from the heat and gradually stir in the freshly grated Parmesan cheese, a handful at a time, until it is completely melted and the sauce is smooth and creamy.
8. Combine Pasta and Sauce: Add the cooked fettuccine to the Alfredo sauce and toss to coat. Add a little of the reserved pasta water at a time until the sauce reaches your desired consistency. The pasta water helps to emulsify the sauce and create a silky texture.
9. Serve Immediately: Divide the pasta among plates and top with the sliced steak. Garnish with fresh parsley, extra Parmesan cheese, and freshly cracked black pepper, if desired. Serve immediately and enjoy!

Storage Tip:

This Steak Alfredo recipe is best enjoyed immediately while the sauce is smooth and creamy. The sauce tends to thicken as it sits, absorbing into the pasta and steak. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Freezing is not recommended as it can affect the texture of the sauce and pasta.