Indulge in the rich and luxurious flavors of Savory Steak Gorgonzola Alfredo, a dish where perfectly seared steak meets a creamy, tangy gorgonzola and parmesan sauce. This elegant combination, served over a bed of pasta, is the ultimate comfort meal that balances savory beef with the velvety richness of Alfredo sauce. Whether you’re preparing it for a special occasion or a delightful weeknight dinner, this recipe will surely impress your guests with its restaurant-quality taste.
Ingredients:
For the Steak:
- 2 ribeye steaks (about 1-1.5 inches thick)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- Fresh rosemary or thyme (optional, for garnish)
For the Gorgonzola Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup parmesan cheese, freshly grated
- ½ cup crumbled gorgonzola cheese
- ½ cup whole milk
- Salt and pepper to taste
- ¼ teaspoon nutmeg (optional)
- Fresh parsley or basil (for garnish)
For the Pasta:
- 12 oz fettuccine or pappardelle pasta
- Salt (for pasta water)
- Freshly cracked black pepper (for serving)
Instructions:
- Cook the Steak:
- Season both sides of the ribeye steaks generously with salt and pepper. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
- Add the olive oil and butter to the pan. Once hot and the butter has melted, place the steaks in the pan. Sear for about 3-4 minutes per side for medium-rare, or adjust according to your desired doneness.
- Add the minced garlic and herbs (if using) during the last minute of cooking to flavor the steak.
- Remove the steaks from the pan and let them rest for 5-10 minutes before slicing thinly.
- Prepare the Pasta:
- While the steak is resting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
- Make the Gorgonzola Alfredo Sauce:
- In the same pan used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Pour in the heavy cream and milk, stirring continuously. Bring the mixture to a gentle simmer.
- Gradually whisk in the grated parmesan cheese, followed by the crumbled gorgonzola. Stir until the cheeses melt into a smooth, creamy sauce.
- Season the sauce with salt, pepper, and nutmeg (if using). If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine and Serve:
- Toss the cooked pasta in the gorgonzola alfredo sauce until evenly coated.
- Plate the pasta, then top with slices of the seared steak.
- Garnish with freshly cracked black pepper, chopped parsley or basil, and an extra sprinkle of parmesan or gorgonzola if desired.
- Serve immediately and enjoy the rich, savory flavors of this decadent dish!