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wide pappardelle ribbons in pale Alfredo sauce topped with thin slices of cooked browned sirloin steak on a plain plate
Melissa Hart

Steak Alfredo

A rested steak gives you neat slices that can sit over the pasta without bleeding all their juices into the sauce. Use a cut with a reasonably even thickness and sear it before building the Alfredo in the same pan. Keep the browned bits, but wipe out any blackened patches before the dairy goes in. Wide pappardelle makes sense beneath the beef because the ribbons can carry a small amount of rich sauce. Slice across the grain so each bite is tender enough to meet the noodles comfortably.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry pappardelle
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless top sirloin steak 1 inch thick
  • 3/4 tsp fine salt for steak
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/2 cup freshly finely grated Parmesan

Method
 

  1. Cook pappardelle in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, pat steak dry and season with its salt and pepper. Heat oil in a large skillet over medium-high heat and sear for 4 to 6 minutes per side until the center reaches at least 145°F; transfer to a board and rest for at least 3 minutes.
  3. Reduce heat to low and remove any blackened loose bits from the skillet. Melt butter, add cream and milk and simmer gently for 2 minutes, scraping up the browned meat juices.
  4. Add pasta and 1/4 cup reserved water and toss for 1 to 2 minutes until tender. Remove from heat and melt Parmesan into the sauce, using more water if needed.
  5. Slice rested steak thinly across the grain and serve over the pappardelle, spooning a little sauce beside the beef.