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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 minutes    Total Servings: 2


 Cook this recipe with Chef Wayne 

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

Calabrian Chili Butter

  • 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

Alfredo Sauce

  • 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

Pasta

  • 8 oz. Fettuccine, dried
  • 3 Quarts Salted Water, boiling

Cooking

  1. Preheat oven to 275F. Salt the steaks and let sit until the oven is ready. 
  2. In a large pot boil water and salt generously.
  3. 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.
  4. Place steak on a parchment-lined baking sheet and into the oven until internal temperature is 120F (25-40 minutes).
  5. Prep Alfredo ingredients and cook and drain the pasta (11 minutes).
  6. Pull steaks from the oven and pat dry with a paper towel. Baste with beef tallow and season steaks on both sides.
  7. Sear steaks in a cast iron pan on high heat about a minute on each side. Let steaks rest for 8-10 minutes.
  8. 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.
  9. 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 degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Meet Chef Wayne Lewis

A home chef with decades of experience in the kitchen, grill and BBQ pit. I’m driven to be the best cook I can be and if this inspires you, let’s do this journey together!

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