Description
A rich and indulgent Savory Steak Gorgonzola Alfredo featuring tender ribeye or sirloin steaks cooked to medium-rare, combined with creamy Parmesan and Gorgonzola cheese sauce, served over perfectly cooked fettuccine pasta. This elegant dish balances savory steak flavors with a luscious, cheesy Alfredo sauce, making it a perfect meal for special occasions or a decadent weeknight dinner.
Ingredients
Scale
For the Steak
- 2 boneless ribeye or sirloin steaks (about 8 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary
For the Alfredo Sauce
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
For the Pasta
- 8 oz fettuccine or your favorite pasta
- Salt for the pasta water
Instructions
- Prepare the Steak: Pat the steaks dry and season both sides with olive oil, salt, pepper, garlic powder, and dried thyme or rosemary evenly.
- Cook the Steak: Heat a skillet over medium-high heat until hot. Add the steaks and cook for 4-5 minutes per side to achieve medium-rare doneness, adjusting time if you prefer more or less done. Once cooked, remove steaks from the pan and let them rest for 5 minutes to retain juices.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve some pasta water before draining the pasta.
- Make the Alfredo Sauce: In the same skillet used for the steak, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Add Cheeses: Stir in the crumbled Gorgonzola and grated Parmesan until fully melted and the sauce is creamy and smooth. Season with salt, pepper, and a pinch of red pepper flakes for a subtle heat. If the sauce becomes too thick, gradually add reserved pasta water to reach your desired consistency.
- Combine Steak, Pasta, and Sauce: Slice the rested steaks thinly against the grain. Gently fold the sliced steak into the sauce, then add the cooked pasta, tossing to combine thoroughly so the steak is evenly distributed.
- Serve: Plate the pasta and steak mixture, garnish generously with chopped fresh parsley for color and freshness, and serve immediately while warm.
Notes
- Resting the steak after cooking allows the juices to redistribute, ensuring juicy, tender slices.
- If you prefer a spicier sauce, increase the amount of red pepper flakes or add a dash of hot sauce.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Reserve some pasta water to adjust the Alfredo sauce’s thickness as needed.
- This dish pairs well with a crisp green salad and a glass of red wine.
