Steak Alfredo with Homemade Sauce:
Sauce Ingredients:
- 2 cups milk
- 2 tablespoons flour
- 1/2 cup shredded Parmesan cheese
- 1/4 cup reserved noodle water
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Steak Ingredients:
- Steak of your choice (e.g., sirloin, ribeye)
- Seasoned salt (or season all)
- Garlic cloves
- Onion powder
- Salt and pepper
- Chopped parsley for garnish
- Olive oil and butter for cooking
Instructions:
- Prepare the Sauce:
- In a skillet, melt the butter over medium heat. Add minced garlic and sauté for a couple of minutes until fragrant.
- Sprinkle flour over the butter and garlic mixture, stirring constantly to create a roux. Cook for about a minute to remove the raw taste of the flour.
- Slowly pour in the milk while whisking continuously to prevent lumps from forming. Allow the mixture to simmer for about 5 minutes or until it thickens.
- Stir in the shredded Parmesan cheese until melted and fully incorporated into the sauce.
- Add the reserved noodle water to the sauce to adjust the consistency as needed.
- Season the sauce with salt, pepper, and chopped parsley according to your taste preferences. Keep warm while preparing the steak.
- Cook the Steak:
- Season the steak generously with seasoned salt, minced garlic, onion powder, salt, pepper, and chopped parsley on both sides.
- Heat olive oil and butter in a skillet over medium-high heat until hot but not smoking.
- Carefully place the seasoned steak in the skillet, making sure not to overcrowd the pan. Cook for about 4 minutes on each side for a medium doneness, adjusting the cooking time according to your desired level of doneness.
- Once cooked to your liking, transfer the steak to a cutting board and let it rest for a few minutes before slicing.
- Serve:
- Slice the cooked steak against the grain into thin strips.
- Serve the sliced steak over a bed of cooked pasta (such as fettuccine or linguine) and drizzle generously with the homemade Alfredo sauce.
- Garnish with additional chopped parsley and freshly ground black pepper if desired.
- Enjoy your delicious homemade Steak Alfredo with creamy Parmesan sauce!
Most Popular Questions about Steak Alfredo with Homemade Sauce:
- Can I use any type of steak for this recipe?
- Yes, you can use your preferred type of steak such as sirloin, ribeye, or New York strip. Adjust the cooking time based on the thickness and cut of the steak.
- Can I make the Alfredo sauce ahead of time?
- Yes, you can make the Alfredo sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
- Can I substitute the milk with another type of milk?
- Yes, you can use any type of milk you prefer, such as whole milk, skim milk, or almond milk. Keep in mind that using different types of milk may slightly alter the flavor and texture of the sauce.
- What can I serve with Steak Alfredo?
- Steak Alfredo pairs well with a variety of side dishes such as garlic bread, roasted vegetables, or a crisp green salad.
- Can I freeze the leftover Alfredo sauce?
- While it’s best to enjoy the Alfredo sauce fresh, you can freeze any leftover sauce in an airtight container for up to 2 months. Thaw it overnight in the refrigerator and reheat it gently on the stovetop, stirring frequently, until heated through.
- Can I use pre-shredded Parmesan cheese for the sauce?
- While pre-shredded Parmesan cheese can be used, it may not melt as smoothly as freshly grated Parmesan cheese. For the best results, use freshly grated Parmesan cheese.
- Is there a substitute for the flour in the sauce?
- You can use cornstarch or arrowroot powder as a substitute for flour to thicken the sauce. Mix either cornstarch or arrowroot powder with a small amount of cold water before adding it to the sauce to prevent lumps.
- Can I add other ingredients to the sauce?
- Yes, you can customize the Alfredo sauce by adding ingredients such as cooked bacon, sun-dried tomatoes, spinach, or mushrooms for additional flavor and texture. Adjust the seasonings accordingly