Steak Alfredo

Ingredients

• 8 oz ribeye steak
• 3 tbsp olive oil (to taste)
• 8 oz fusilli (uncooked)
• 2 tbsp unsalted butter
• 3 clove garlic (finely chopped)
• 1 shallot (finely chopped)
• ⅔ cup heavy cream
• 2 tbsp milk
• ¾ cup Parmesan cheese, grated (plus more for garnish)
• 3 tbsp cream cheese, chopped (for garnish)
• to taste parsley

Steps

1. Season the steak. Rub about 1/2 tablespoon olive oil on the steak. Season it with salt and pepper on all sides, and set it aside.
2. Boil the pasta. Cook the pasta according to package instructions. Drain it and set it aside.
3. Cook the garlic and shallot. Meanwhile, melt the butter in a large skillet set over medium heat. Add the garlic and shallot. Let them cook for 2 minutes, and stir frequently.
4. Make the sauce. To the skillet, add the heavy cream and milk. Then, whisk in the cream cheese and parmesan. Whisk the sauce for 5 minutes or until the cheese has melted and the sauce is smooth and creamy. The sauce should thicken slightly. Season with salt and pepper to taste. Let it simmer for 5 minutes.
5. Combine the pasta and sauce. Reduce the heat to low and gently stir the fusilli into the sauce until it's completely coated. Let it cook for 2 to 3 minutes or until warm. Remove it from the heat and set aside.
6. Cook the steak. Add the remaining olive oil to a cast iron skillet (or to the same skillet you used for the sauce) and set over medium-high heat. Add the ribeye and let it cook for 4 to 6 minutes on each side or until done to taste. The internal temperature should read 130˚F to 135˚F for a medium-rare steak.
7. Let it rest. Remove the steak from the heat and transfer it to a plate. Let it rest for 5 minutes, then cut it into 1-inch thick slices.
8. Finish and serve. Taste the pasta and adjust the seasoning with more salt and pepper if needed. Serve the pasta topped with slices of steak, chopped parsley, and parmesan cheese.