Spicy Cajun Steak with Creamy Alfredo Pasta
Bold Cajun-rubbed steak meets velvety Alfredo pasta in this spicy, creamy, restaurant-worthy dinner. A one-pan showstopper packed with flavor and perfect for steak and pasta lovers alike.
Equipment
- Cast Iron Skillet
- Large pot
- Mixing bowl
- Knife
- Cutting board
- Tongs
Ingredients
For the Cajun Steak
- 2 ribeye steaks or NY strip
- 1 1/2 tablespoons Cajun seasoning
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Alfredo Pasta
- 8 oz fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1/8 teaspoon nutmeg
- salt and white pepper to taste
For Garnish
- fresh parsley chopped
- red pepper flakes optional
- extra Parmesan for serving
Instructions
- Pat steaks dry and season with Cajun seasoning, brown sugar, garlic powder, salt, and pepper. Rub in olive oil and let rest at room temp for 30 minutes.
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water and drain (do not rinse).
- Heat a cast iron skillet over high heat. Sear steaks 3–4 minutes per side for medium-rare. Let rest on cutting board for 5 minutes.
- In another skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Add cream and simmer gently.
- Whisk in Parmesan until smooth. Stir in nutmeg, salt, and white pepper. Use reserved pasta water to loosen sauce if needed.
- Add fettuccine to the sauce and toss gently to coat.
- Slice steak against the grain and layer over plated Alfredo pasta. Garnish with parsley, red pepper flakes, and extra Parmesan.
Notes
Use an instant-read thermometer for perfect steak doneness. Fresh Parmesan melts smoother than pre-shredded. Add cream cheese for extra richness. Always rest the steak before slicing.