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Cajun Steak Alfredo: A Spicy Twist on Classic Comfort Food

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Creamy fettuccine Alfredo elevated with tender, Cajun-spiced ribeye steak. A decadent and flavorful dish that’s sure to impress!

Ingredients

Scale
  • 2 (8-ounce) ribeye steaks, about 1-inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1/2 cup (1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup grated Romano cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup reserved pasta water (optional, for thinning)
  • 1 pound fettuccine pasta
  • Water for boiling
  • Salt for boiling water
  • Chopped fresh parsley
  • Red pepper flakes
  • Extra grated Parmesan cheese

Instructions

  1. Prepare the Steaks: Pat the ribeye steaks dry with paper towels.
  2. Season the Steaks: In a small bowl, combine the Cajun seasoning, garlic powder, onion powder, and cayenne pepper (if using). Generously rub this mixture all over both sides of the steaks. Season with salt and freshly ground black pepper to taste.
  3. Heat the Pan: Heat the olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat.
  4. Sear the Steaks: Carefully place the seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness.
  5. Add Butter, Garlic, and Herbs: Once the steaks are seared on both sides, add the butter, minced garlic, rosemary sprig, and thyme sprig to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steaks with the melted butter, garlic, and herb mixture for 1-2 minutes.
  6. Check for Doneness: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C).
  7. Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes.
  8. Slice the Steaks: After resting, slice the steaks against the grain into thin strips.
  9. Melt the Butter (Alfredo): In a large saucepan or skillet, melt the butter over medium heat.
  10. Sauté the Garlic (Alfredo): Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant.
  11. Add the Heavy Cream (Alfredo): Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce the heat to low and let the cream simmer for about 5-7 minutes, or until it has slightly thickened.
  12. Add the Cheese (Alfredo): Remove the saucepan from the heat and stir in the grated Parmesan cheese and Romano cheese until the cheese is completely melted and the sauce is smooth.
  13. Season the Sauce (Alfredo): Stir in the ground nutmeg, salt, and freshly ground black pepper to taste.
  14. Adjust Consistency (Optional – Alfredo): If the sauce is too thick, you can thin it out with a little bit of the reserved pasta water. Add the pasta water one tablespoon at a time, stirring until you reach your desired consistency.
  15. Boil the Water (Pasta): Bring a large pot of salted water to a rolling boil.
  16. Cook the Pasta: Add the fettuccine pasta to the boiling water and cook according to the package directions, or until al dente.
  17. Reserve Pasta Water: Before draining the pasta, reserve about 1/2 cup of the pasta water.
  18. Drain the Pasta: Drain the pasta in a colander. Do not rinse the pasta.
  19. Combine Pasta and Sauce: Add the drained pasta to the saucepan with the Alfredo sauce. Toss to coat the pasta evenly with the sauce.
  20. Add the Steak: Gently fold in the sliced Cajun steak into the pasta and sauce.
  21. Serve Immediately: Serve the Cajun Steak Alfredo immediately. Garnish with chopped fresh parsley, red pepper flakes (if desired), and extra grated Parmesan cheese.

Notes

  • Patting the steaks dry is crucial for a good sear.
  • A hot pan is essential for searing the steaks properly.
  • Resting the steaks allows the juices to redistribute, resulting in a more tender steak.
  • Be careful not to burn the garlic when making the Alfredo sauce.
  • Remove the Alfredo sauce from the heat before adding the cheese to prevent clumping.
  • Don’t rinse the pasta after draining, as the starch helps the sauce cling to it.
  • Serve immediately for the best flavor and texture.

Find it online: https://mmmflavors.com/cajun-steak-alfredo/