Description
A creamy, indulgent pasta dish with succulent slices of steak and a rich Gorgonzola Alfredo sauce. The perfect combination of creamy, tangy, and savory flavors that will elevate your weeknight dinner.
Ingredients
For the Steak Gorgonzola Alfredo:
- 2 ribeye steaks (or your preferred cut, about 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup Gorgonzola cheese, crumbled
- 8 oz fettuccine pasta (or pasta of your choice)
- Fresh parsley, chopped (for garnish)
Instructions
Start by seasoning the ribeye steaks with salt and pepper on both sides. Make sure to season generously to bring out the full flavor of the meat.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, add the steaks to the skillet. Sear the steaks for 4-5 minutes on each side for medium-rare, or longer if you prefer your steak cooked more thoroughly. Use tongs to flip the steaks and ensure they are seared on all sides. Once the steaks are done to your liking, remove them from the skillet and let them rest for about 5 minutes. This resting period allows the juices to redistribute, keeping the steaks tender and juicy.
While the steaks are resting, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Once the pasta is cooked, drain it and set it aside, reserving a bit of the pasta water in case you need to thin the sauce later.
In the same skillet you used to cook the steaks, melt 3 tablespoons of butter over medium heat. Once the butter has melted, add the minced garlic and sauté it for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Next, pour in the heavy cream, stirring constantly to combine with the garlic and butter. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the cream to thicken slightly. Add the grated Parmesan cheese and crumbled Gorgonzola cheese, stirring until the cheeses melt and the sauce becomes smooth and creamy. Season with salt and pepper to taste. If the sauce becomes too thick, add a small amount of the reserved pasta water to achieve your desired consistency.
While the Alfredo sauce is simmering, slice the rested steaks against the grain into thin strips. This ensures the steak is tender and easy to bite into when mixed with the pasta.
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss the pasta in the sauce to coat it evenly. If needed, add a bit more pasta water to loosen the sauce and help it adhere to the pasta. Make sure the pasta is well-coated with the creamy, cheesy sauce.
Once the pasta is coated with the sauce, arrange the sliced steak on top. Garnish with freshly chopped parsley for a pop of color and freshness. Serve the Steak Gorgonzola Alfredo immediately, with extra Parmesan on the side for those who love more cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600-700 kcal
- Fat: 35-40g
- Carbohydrates: 40-45g
- Protein: 35-40g