Pâtes au steak Alfredo
Last updated Mar 12, 2025
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Pâtes au steak Alfredo
Serves: 1
Total: 1H
Prep: 30M
Cook: 30M
5.0
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Préparation de la recette
- 1 ribeye steak
- A handful of spaghetti
- 1/3 lbS asparagus
- 1 tbsp butter
- 2 sprigs rosemary
- 1 tbsp olive oil
- Salt and black pepper (to taste)
- 1/2 tbsp minced garlic
- 1 cup heavy cream
- 2 tsp red pepper flakes
- 2 tsp basil leaves
- 1 1/2 tbsp Parmesan cheese
Description de l'étape
1
Cook the Steak: Season the steak with salt and black pepper. Use a ThermoPro TempSpike Plus Truly Wireless 600-ft Meat Thermometer to ensure the steak is cooked to a medium-rare level of doneness. Insert the probe into the center of the steak and set the target to 135°F (57°C). Heat a skillet over medium-high heat, add olive oil, and cook the steak evenly on both sides. Midway through cooking, add garlic, thyme, and rosemary to enhance the flavor. Once the ThermoPro TempSpike Plus notifies you that the steak is done, remove the steak from the pan and let rest for 5 minutes.
2
Roast the Asparagus: Season the asparagus with salt, black pepper, and olive oil, then place it in the oven to roast.
3
Prepare the Pasta: Boil the spaghetti in water for 8 minutes, then drain. In a skillet, melt butter to saute garlic. Add heavy cream, season with salt, black pepper, and red pepper flakes, then stir in Parmesan cheese to thicken the sauce. Cook until smooth, then mix in the cooked spaghetti. Garnish with basil leaves for extra flavor.
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