Directions
- 1Season ribeye steak with salt and pepper.
- 2Sear the steak in a hot cast iron pan with garlic oil until browned on both sides.
- 3Add butter and rosemary to the pan and baste the steak.
- 4Roast asparagus with salt and oil in the oven.
- 5Boil fettuccine pasta until al dente.
- 6In a pan, melt butter and saute minced garlic.
- 7Pour heavy cream into the pan with the garlic.
- 8Add parsley, red pepper flakes, black pepper, and a dash of lemon juice.
- 9Stir in grated parmesan cheese.
- 10Add the cooked pasta to the Alfredo sauce and toss to coat.
- 11Serve the steak alfredo pasta with roasted asparagus.
Ingredients
- 1 ribeye steak
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon garlic oil
- 112 grams fettuccine pasta
- 1 pinch salt
- 1 tablespoon butter
- 1 garlic clove
- 1 cup heavy cream
- 0.5 cup parmesan cheese
- 0.5 teaspoon parsley
- 0.5 teaspoon red pepper flakes
- 1 dash black pepper
- 1 dash lemon juice
- 1 bunch asparagus
- 1 pinch salt
- 1 tablespoon oil
Equipment
cast iron panbaking sheetlarge pottongswhisk
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