Ingredients:

• 8 oz ribeye steak
• 3 tbsp olive oil, divided
• Salt and pepper, to taste
• 8 oz fusilli pasta (uncooked)
• 2 tbsp unsalted butter
• 3 garlic cloves, finely chopped
• 1 small shallot, finely chopped
• 2/3 cup heavy whipping cream
• 2 tbsp whole milk
• 3 tbsp cream cheese, softened
• 3/4 cup freshly grated parmesan cheese, plus extra for garnish
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Steak:
   • Rub about 1/2 tablespoon of olive oil on the steak.
   • Season generously with salt and pepper on all sides.
   • Set aside.
2. Cook the Pasta:
   • Cook the fusilli according to the package directions.
   • Drain and set aside.
3. Sauté Garlic and Shallots:
   • In a large skillet, melt the butter over medium heat.
   • Add the chopped garlic and shallot, and sauté for about 2 minutes, stirring occasionally.
4. Make the Alfredo Sauce:
   • Add the heavy cream and whole milk to the skillet.
   • Whisk in the cream cheese and parmesan cheese.
   • Continue whisking for about 5 minutes until the cheese is melted, and the sauce becomes smooth and creamy.
   • Let it simmer and thicken slightly, then season with salt and pepper to taste.
5. Combine Pasta and Sauce:
   • Reduce the heat to low and stir in the cooked fusilli, ensuring it is well-coated with the sauce.
   • Let it heat through for about 2-3 minutes.
   • Remove from heat.
6. Cook the Steak:
   • Heat the remaining olive oil in a cast-iron skillet (or use the same skillet from the sauce) over medium-high heat.
   • Add the ribeye and cook for 4-6 minutes on each side, or until it reaches your preferred level of doneness (130˚F-135˚F for medium-rare).
   • Once cooked, remove the steak from the skillet and let it rest for 5 minutes before slicing it into 1-inch thick strips.
7. Serve:
   • Taste the pasta and adjust the seasoning with salt and pepper, if needed.
   • Plate the pasta, top with sliced steak, and garnish with chopped parsley and extra parmesan cheese.

Notes:

• Steak: Ribeye is ideal for its flavor and tenderness, but top sirloin can be used as an alternative. Cook to your desired doneness, but avoid going beyond 135˚F for medium-rare.
• Pasta: Fusilli’s spiral shape holds onto the sauce beautifully, but you can use any pasta you like. For a lower-carb option, try zucchini noodles or whole wheat pasta.
• Cream Sauce: You can substitute Half & Half for the heavy cream, just be sure to whisk continuously for a smooth consistency.

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