Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

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Ingredients

For the Steak

  • 1 pound steak (sirloin, ribeye, or filet mignon works best)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary or thyme (optional)

For the Gorgonzola Alfredo Sauce

  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup crumbled gorgonzola cheese
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 teaspoon lemon juice (optional, to brighten the flavor)

For the Pasta

  • 12 ounces fettuccine or any pasta of your choice
  • Fresh parsley or basil, chopped (for garnish)

Equipment You’ll Need

  • Large skillet for searing the steak
  • Medium saucepan for the Alfredo sauce
  • Pot for boiling pasta
  • Tongs or a spatula
  • Whisk
  • Cutting board and knife

Step-by-Step Directions

1. Prepare the Steak

  1. Season the Steak: Pat the steak dry with paper towels and season both sides generously with salt and pepper. If you’re using fresh herbs like rosemary or thyme, chop them and set aside.
  2. Sear the Steak: Heat olive oil or butter in a large skillet over medium-high heat. Add the minced garlic and cook until fragrant (about 30 seconds). Add the steak to the pan, cooking for about 3-4 minutes per side, or until your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Add the herbs toward the end of the cooking time for extra flavor.
  3. Rest the Steak: Once the steak is done, remove it from the pan and let it rest for 5 minutes. This allows the juices to redistribute. After resting, slice the steak into thin strips.

2. Make the Gorgonzola Alfredo Sauce

  1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  2. Add the Cream: Pour in the heavy cream, stirring occasionally, and bring it to a simmer. Let it reduce slightly (about 5 minutes).
  3. Stir in the Cheeses: Lower the heat and gradually whisk in the grated Parmesan until fully melted and smooth. Add the crumbled gorgonzola cheese, stirring until it melts into the sauce. The sauce should be thick and creamy. Season with salt, pepper, and a touch of lemon juice if desired.
  4. Adjust Consistency: If the sauce becomes too thick, you can thin it out with a bit of pasta water or more cream.

3. Cook the Pasta

  1. Boil the Pasta: While the sauce is simmering, cook your pasta in salted boiling water according to package instructions. Once al dente, reserve about 1/2 cup of pasta water, then drain the pasta.
  2. Combine with Sauce: Add the cooked pasta directly into the Alfredo sauce, tossing to coat the noodles evenly.

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