Steak Alfredo with Pappardelle (Reverse Sear Method)
Steak Alfredo with Pappardelle (Reverse Sear Method)
Ingredients
For the Steak and Pasta
- 2 pounds ribeye or NY strip
- 1 pound pappardelle
- olive oil, as needed
- coarse sea salt, as needed
- coarse black pepper, as needed
- fresh parsley, chopped, for garnish
For the Alfredo Sauce
- 2 cups heavy cream
- 1 cup Parmigiano Reggiano, freshly grated
- 1 stick unsalted butter
- 3 tablespoons minced garlic
For the Alfredo Seasoning Blend
- 1 tablespoon sea salt
- 1 tablespoon dried garlic
- 1 teaspoon white pepper
- 2 teaspoons dehydrated onion
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon nutmeg, optional
Instructions
- 1
Preheat oven to 275°F. In a small bowl, combine all ingredients for the Alfredo seasoning blend. Set aside.
⏱️ 5 min•🌡️ 275
- 2
Generously season the ribeye or NY strip steaks on all sides with coarse sea salt and coarse black pepper.
⏱️ 5 min
- 3
Place the seasoned steaks on a wire rack set inside a baking sheet. Cook in the preheated oven until the internal temperature reaches 140°F (use a meat thermometer for accuracy). This typically takes about 20-30 minutes, depending on thickness.
⏱️ 25 min•🌡️ 275
- 4
Remove the steaks from the oven and let them rest on the rack for 10 minutes. Do not skip this step, as it allows the juices to redistribute.
⏱️ 10 min
- 5
While the steaks are resting, bring a large pot of heavily salted water to a rolling boil for the pappardelle.
⏱️ 5 min
- 6
Heat a cast iron skillet over high heat until it is very hot. Add a thin layer of olive oil, just enough to coat the surface. Once the oil is shimmering and just starting to smoke, carefully place the rested steaks in the skillet.
⏱️ 2 min
- 7
Sear the steaks hard on both sides for 1-2 minutes per side, or until a deep, dark crust forms. This creates the 'crust first' flavor.
⏱️ 4 min
- 8
Remove the seared steaks from the pan and set them aside to rest while you prepare the sauce. Keep the skillet on the stove.
⏱️ 1 min
- 9
Reduce the heat of the cast iron skillet to medium. Add the unsalted butter to the same skillet. As the butter melts, scrape up all the browned steak bits (fond) from the bottom of the pan with a wooden spoon. These bits are packed with flavor.
⏱️ 2 min
- 10
Stir in the minced garlic and cook for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 11
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 12
Whisk in the freshly grated Parmigiano Reggiano until the sauce is smooth and creamy. Season the Alfredo sauce with 1 to 1 1/2 teaspoons of the prepared Alfredo seasoning blend, adjusting to your taste preference.
⏱️ 3 min
- 13
While the sauce is simmering, add the pappardelle to the boiling salted water. Cook according to package directions until al dente.
⏱️ 8 min
- 14
Using tongs, transfer the cooked pappardelle directly into the Alfredo sauce in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
⏱️ 2 min
- 15
Slice the rested steak against the grain into desired thickness or bite-sized pieces.
⏱️ 2 min
- 16
Add the sliced steak to the pasta and sauce mixture in the skillet. Gently toss to combine.
⏱️ 1 min
- 17
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Alfredo with Pappardelle (Reverse Sear Method)
For the Steak and Pasta
- 2 pounds ribeye or NY strip
- 1 pound pappardelle
- olive oil, as needed
- coarse sea salt, as needed
- coarse black pepper, as needed
- fresh parsley, chopped, for garnish
For the Alfredo Sauce
- 2 cups heavy cream
- 1 cup Parmigiano Reggiano, freshly grated
- 1 stick unsalted butter
- 3 tablespoons minced garlic
For the Alfredo Seasoning Blend
- 1 tablespoon sea salt
- 1 tablespoon dried garlic
- 1 teaspoon white pepper
- 2 teaspoons dehydrated onion
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon nutmeg, optional
Instructions
- 1
Preheat oven to 275°F. In a small bowl, combine all ingredients for the Alfredo seasoning blend. Set aside.
⏱️ 5 min•🌡️ 275 - 2
Generously season the ribeye or NY strip steaks on all sides with coarse sea salt and coarse black pepper.
⏱️ 5 min - 3
Place the seasoned steaks on a wire rack set inside a baking sheet. Cook in the preheated oven until the internal temperature reaches 140°F (use a meat thermometer for accuracy). This typically takes about 20-30 minutes, depending on thickness.
⏱️ 25 min•🌡️ 275 - 4
Remove the steaks from the oven and let them rest on the rack for 10 minutes. Do not skip this step, as it allows the juices to redistribute.
⏱️ 10 min - 5
While the steaks are resting, bring a large pot of heavily salted water to a rolling boil for the pappardelle.
⏱️ 5 min - 6
Heat a cast iron skillet over high heat until it is very hot. Add a thin layer of olive oil, just enough to coat the surface. Once the oil is shimmering and just starting to smoke, carefully place the rested steaks in the skillet.
⏱️ 2 min - 7
Sear the steaks hard on both sides for 1-2 minutes per side, or until a deep, dark crust forms. This creates the 'crust first' flavor.
⏱️ 4 min - 8
Remove the seared steaks from the pan and set them aside to rest while you prepare the sauce. Keep the skillet on the stove.
⏱️ 1 min - 9
Reduce the heat of the cast iron skillet to medium. Add the unsalted butter to the same skillet. As the butter melts, scrape up all the browned steak bits (fond) from the bottom of the pan with a wooden spoon. These bits are packed with flavor.
⏱️ 2 min - 10
Stir in the minced garlic and cook for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 11
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
⏱️ 3 min - 12
Whisk in the freshly grated Parmigiano Reggiano until the sauce is smooth and creamy. Season the Alfredo sauce with 1 to 1 1/2 teaspoons of the prepared Alfredo seasoning blend, adjusting to your taste preference.
⏱️ 3 min - 13
While the sauce is simmering, add the pappardelle to the boiling salted water. Cook according to package directions until al dente.
⏱️ 8 min - 14
Using tongs, transfer the cooked pappardelle directly into the Alfredo sauce in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
⏱️ 2 min - 15
Slice the rested steak against the grain into desired thickness or bite-sized pieces.
⏱️ 2 min - 16
Add the sliced steak to the pasta and sauce mixture in the skillet. Gently toss to combine.
⏱️ 1 min - 17
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min