Ingredients
Scale
- Steak (Ribeye or Sirloin) 1 pound, about 1-inch thick
- Heavy Cream 1 1/2 cups
- Gorgonzola Cheese 4 ounces, crumbled
- Parmesan Cheese 1/2 cup, grated, plus more for garnish
- Fettuccine Pasta 1 pound
- Garlic 2 cloves, minced
- Butter 4 tablespoons
- Olive Oil 2 tablespoons
- Salt and Black Pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta cooks, season the steak generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, adjusting cooking time for desired doneness. Remove steak from skillet and let rest for at least 5 minutes before slicing.
- Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Gorgonzola cheese and Parmesan cheese.
- Step 4: Stir the sauce continuously until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Season with salt and pepper to taste.
- Step 5: Add the cooked pasta to the sauce and toss to coat. Slice the steak thinly against the grain.
- Step 6: Serve the pasta immediately, topped with sliced steak and extra grated Parmesan cheese.
Notes
- For best flavor, store leftover pasta and steak separately in airtight containers in the refrigerator.
- To reheat, gently warm the pasta with a splash of milk or cream in a pan over low heat, and sear the steak slices briefly in a hot pan.
- Enhance the richness by serving this decadent pasta with a simple, bright green salad tossed in a lemon vinaigrette.
- Don't overcook the garlic; slightly undercooking ensures it sweetens the alfredo without turning bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American