Ingredients
Equipment
Method
- Pat steaks dry with paper towels. Season generously with Kinder's The Blend Seasoning all over. Let sit at room temperature 15–20 minutes.
- Heat olive oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side, aiming for 125°F internal temperature.
- Add butter, thyme, and garlic to the skillet. Tilt the pan and baste the tops of the steaks with the melted butter. Once steaks reach 130°F (medium-rare), remove from the skillet and rest 15 minutes before slicing thinly against the grain.
- Bring a large pot of salted water to boil. Cook fettuccine 8–10 minutes until al dente. Drain. (Optional: rinse under cold water briefly to prevent sticking while you finish the sauce.)
- In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1–2 minutes.
- Pour in heavy cream and simmer 3–4 minutes, stirring occasionally.
- Gradually whisk in Parmesan cheese until sauce is smooth and creamy.
- Add 1 tsp Kinder's The Blend Seasoning and the nutmeg. If sauce is too thick, thin with a splash of reserved pasta water.
- Reduce heat to low and toss in cooked fettuccine. Coat evenly.
- Serve fettuccine Alfredo in bowls, top with sliced steak, and garnish with chopped parsley.
Nutrition
Notes
- Rest the steak, fully — 15 minutes minimum. Cut early and the juices run straight onto the pasta. Pull the steak, set it on a cutting board, and let it sit while you finish the sauce.
- Reserve pasta water before you drain — Add ¼ cup to the Alfredo if the sauce tightens up. The starch keeps it silky and pourable rather than thick and gluey.
- Grate your own Parmesan — Pre-shredded cheese has anti-caking agents that turn the sauce grainy instead of smooth. A block of Parmigiano-Reggiano or Romano makes the difference.
- Season both components with The Blend — A teaspoon on the steak, a teaspoon in the sauce. The repeated seasoning is what makes the plate taste like one cohesive dish instead of two recipes sharing a bowl.
- Slice against the grain, thin — NY strip has a visible grain running one direction. Cut perpendicular to it for tender slices. Thick cuts will be chewy regardless of how well you cooked the steak.
- Don't walk away from the sauce — Alfredo breaks quickly. Keep heat at medium, stir constantly when adding the Parmesan, and don't let it come to a full boil after the cheese goes in.
- Garlic bread is the obvious call — something to drag through the Alfredo between bites. A crisp Caesar salad cuts the richness and gives the plate contrast. Keep the sides simple; between the steak and the pasta there's already plenty going on.
- For wine, you want body and structure to hold up against the butter and cream. A Cabernet Sauvignon or Malbec works well. If you want to stay Italian, a Barolo or Chianti Classico handles both the steak and the sauce without getting lost.
- Finish tableside — cracked black pepper and a fresh grating of Parmesan over the hot pasta. Small move. Signals intent.
- Store steak and pasta separately in airtight containers. Both keep for up to 3 days in the refrigerator.
- To reheat the Alfredo, use a saucepan over medium-low heat with a splash of heavy cream or whole milk. Stir constantly — it will re-emulsify. Don't microwave it; the heat spike breaks the emulsion and leaves you with a greasy, separated sauce.
- For the steak, reheat slices gently in a skillet over medium-low with a small knob of butter. Thirty seconds to a minute per side is enough. You're warming it through, not re-searing it.