Creamy Fettuccine with Grilled Steak Bites & Thyme
Ingredients
For the Steak Bites:
1 lb sirloin or ribeye steak, cut into bite-sized cubes
Salt and freshly ground black pepper
1 tbsp olive oil
1 tsp garlic powder (optional)
1 tsp fresh thyme leaves (plus sprigs for garnish)
For the Creamy Fettuccine:
12 oz fettuccine pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 tsp nutmeg (optional, for depth)
Fresh thyme, for garnish
Instructions
1. Cook the Fettuccine:
Bring a large pot of salted water to a boil.
Cook fettuccine until al dente. Drain, reserving 1/2 cup pasta water.
2. Make the Cream Sauce:
In a large skillet, melt butter over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.
Whisk in Parmesan cheese, salt, pepper, and a pinch of nutmeg (if using).
Add drained fettuccine and toss to coat. Use a splash of reserved pasta water to loosen the sauce if needed.
3. Cook the Steak Bites:
Pat steak cubes dry and season generously with salt, pepper, garlic powder, and thyme.
Heat olive oil in a hot cast-iron skillet over high heat.
Sear steak cubes for 2–3 minutes per side, until nicely browned with a pink center (or to desired doneness).
Remove from heat and let rest for a couple of minutes.
4. Assemble & Serve:
Twirl fettuccine onto a warm white plate, spooning extra sauce over the top.
Arrange juicy grilled steak cubes beside the pasta.
Garnish with fresh thyme sprigs.
Place on a rustic wooden table with a casually placed fork and let soft daylight do the rest.
This dish brings together the best of both worlds — silky pasta and smoky, tender steak — all dressed up in a cozy, refined presentation. Want a wine pairing or a roasted veggie side suggestion?