Description
Hearty Italian-inspired flavors merge in this mouthwatering Steak Gorgonzola Alfredo, blending tender grilled steak with rich, creamy parmesan sauce. Indulgent pasta promises a restaurant-quality meal you can savor right at home.
Ingredients
Scale
Protein:
- 1 pound (1 lb) steak (sirloin or filet mignon, sliced into medallions)
Cheeses:
- 1 cup grated Parmesan cheese
- 1/2 cup (12 cup) crumbled Gorgonzola cheese
Pasta and Sauce Ingredients:
- 12 ounces (12 oz) fettuccine or pasta of choice
- 3 cups heavy cream
- 3 tablespoons (3 tbsp) butter
- 4 garlic cloves (minced)
- 1 tablespoon (1 tbsp) olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil, then cook fettuccine for 8-9 minutes until perfectly al dente, ensuring a slight firmness when bitten.
- Pat steak medallions dry and generously season with kosher salt and freshly cracked black pepper on both sides.
- Heat a cast-iron skillet over high heat with olive oil until it begins to shimmer, creating an ideal searing environment for the steak.
- Sear steak medallions for 3-4 minutes per side, achieving a rich golden-brown crust while maintaining a tender medium-rare interior.
- Remove steak from skillet and let rest on a cutting board to preserve juices and allow internal temperature to stabilize.
- In the same skillet, reduce heat to medium and melt butter, allowing it to become fragrant and slightly golden.
- Add minced garlic and sauté for 30-45 seconds, releasing its aromatic essence without burning.
- Pour heavy cream into the skillet, stirring continuously and allowing the mixture to simmer gently for 3-4 minutes until slightly thickened.
- Gradually whisk Parmesan and Gorgonzola cheeses into the cream, creating a luxuriously smooth and velvety sauce.
- Fold cooked fettuccine into the cheese sauce, ensuring each strand is generously coated with the creamy mixture.
- Slice rested steak medallions against the grain into elegant strips.
- Plate the cheesy pasta, artfully arranging steak slices on top and garnishing with fresh chopped parsley and additional crumbled Gorgonzola.
Notes
- Choose high-quality, well-marbled steak cuts like ribeye or New York strip for maximum tenderness and flavor.
- Let the steak rest at room temperature for 15-20 minutes before cooking to ensure even heat distribution and juicier results.
- Pat the steak dry with paper towels before seasoning to achieve a perfect golden-brown sear and develop a delicious crust.
- Use a meat thermometer to achieve precise doneness, aiming for 135°F for medium-rare steak with optimal juiciness.
- For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce calories without sacrificing creaminess.
- Create a gluten-free option by using alternative pasta like zucchini noodles or chickpea pasta instead of traditional fettuccine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 1020 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 85 g
- Saturated Fat: 40 g
- Unsaturated Fat: 35 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 220 mg