Ribeye Steaks over Fettuccine Alfredo with Calabrian Chili Butter
A sweet and spicy Calabrian Chili butter melts onto perfectly reverse-seared Ribeye Steaks and is served over a bed of creamy Fettuccine Alfredo. Make this restaurant-quality meal in under an hour for a great weekend dinner.
Total Time: 45-55 minute Total Servings: 2
Ingredients:
- 2 Ribeye Steaks 1.5” thick
- Kosher Salt (to taste)
- Black Pepper (to taste)
- Granulated Garlic (to taste)
- Cumin (to taste)
- 2 Tablespoons Beef Tallow
- ½ Cup Salted Butter, softened
- 1 Tablespoon Parsley, minced
- 1 Clove of Garlic, grated
- 1 Tablespoon Calabrian Chiles, chopped
- ½ Teaspoon Calabrian Chile Powder
- 1 Teaspoon Hot Honey
Pinch of salt
- ¼ Cup Salted Butter
- ½ Tablespoon Black Pepper
- 1 Cup Heavy Cream
- 2 Cups Parmesan, freshly grated
- 2 Clove of Garlic
- ¼ Cup of Parsley, chopped
- 8 oz. Fettuccine, dried
- Quarts Salted Water, boiling
Cooking:
- Preheat oven to 275F. Salt the steaks and let sit until the oven is ready.
- In a large pot boil water and salt generously.
- Make butter in a mixer by combining butter, parsley, garlic, Calabrian chilies, Calabrian chili powder, hot honey and salt. Roll mixture in parchment paper and chill in the fridge or freezer. Place steak on a parchment-lined baking sheet and into the oven until internal temperature is 120F (25-40 minutes).
- Prep Alfredo ingredients and cook and drain the pasta (11 minutes).
- Pull steaks from the oven and pat dry with a paper towel. Baste with beef tallow and season steaks on both sides.
- Sear steaks in a cast iron pan on high heat about a minute on each side. Let steaks rest for 8-10 minutes.
- In a saucepan add butter and garlic and cook for 1-2 minutes. Add in heavy cream, pepper, and parsley. Gradually add in parmesan until fully incorporated. Toss pasta into sauce and plate.
- Slice steaks and place on top of pasta. Place sliced chilled butter over steaks and garnish with parsley.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
