Ingredients:

  • 2 (8-ounce) New York strip steaks, ribeye, or sirloin, about 1-inch thick (225g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5ml)
  • ½ teaspoon black pepper (2.5ml)
  • 1 clove garlic, crushed
  • 2 sprigs fresh thyme (optional)
  • 2 tablespoons butter, unsalted (30g)
  • 4 tablespoons unsalted butter (60g)
  • 2 cloves garlic, minced
  • 1 cup heavy cream (240ml)
  • ½ cup freshly grated Parmesan cheese, plus more for garnish (50g)
  • ¼ teaspoon ground nutmeg (1.25ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions:

  1. Prepare the Steaks: Pat steaks dry with paper towels. Season generously with salt and pepper.
  2. Sear the Steaks: Heat olive oil in a cast-iron skillet over medium-high heat until smoking hot. Add the steaks to the skillet, pressing down gently to ensure good contact.
  3. Cook the Steaks: Cook for 3-4 minutes per side for medium-rare (or longer, depending on your preferred doneness). During the last minute of cooking, add butter, garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks. Check internal temperature with a thermometer (130-135°F for medium-rare).
  4. Rest the Steaks: Remove steaks from skillet and let rest for at least 5 minutes before slicing against the grain.
  5. Make the Alfredo Sauce: While steaks are resting, melt butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  6. Create the Sauce: Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 2-3 minutes, allowing the cream to thicken slightly.
  7. Finish the Alfredo: Remove from heat and whisk in Parmesan cheese and nutmeg until smooth and creamy. Season with salt and pepper to taste.
  8. Serve: Slice the rested steaks and place them on plates. Spoon the Alfredo sauce generously over the steaks. Garnish with chopped parsley and extra Parmesan cheese.