Steak Gorgonzola Alfredo
Elevate your dinner table with Steak Gorgonzola Alfredo, featuring tender ribeye steak, creamy gorgonzola sauce, fettuccine pasta, and sundried tomatoes, all topped with a balsamic glaze for a luxurious and satisfying meal.
4 Servings
Ingredients
For the Steak
- 1 pound ribeye steak
- 1 tablespoon onion powder
- 1 tablespoon Kinder’s prime steak seasoning
- 1 tablespoon garlic salt
- 1 tablespoon paprika
- 2 tablespoons balsamic vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 cups heavy cream
- 1/2 cup gorgonzola cheese crumbled
- 3/4 cup parmesan cheese grated
- 1 cup sundried tomatoes roughly chopped
- 1/3 cup pasta water reserved
- Salt and pepper to taste
For the Pasta
- 8 ounces fettuccine noodles cooked to al dente
Garnish
- Fresh parsley finely chopped
- Balsamic glaze
Instructions
Prepare the Pasta:
- Cook the fettuccine noodles according to the package instructions until al dente. Drain the pasta, reserving approximately 1/3 cup of pasta water, and set aside.
Season the Steak:
- In a small bowl, combine the onion powder, Kinder’s prime steak seasoning, garlic salt, and paprika. Rub the ribeye steak evenly with the seasoning mixture. Add the balsamic vinegar to the steak, ensuring it is well-coated, and let it marinate for 10 minutes.
Cook the Steak:
- Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot, add the seasoned steak. Sear for approximately 3–4 minutes per side or until it reaches your desired level of doneness. Remove the steak from the skillet and allow it to rest for at least 5 minutes.
Prepare the Sauce:
- Using the same skillet, reduce the heat to medium. Melt the remaining 2 tablespoons of butter and sauté the minced garlic and sundried tomatoes until fragrant, approximately 1–2 minutes.
Incorporate the Cream and Cheese:
- Pour the heavy cream into the skillet and stir well. Gradually add the gorgonzola and parmesan cheeses, stirring continuously until the cheeses are fully melted and the sauce is smooth and thickened, about 5–7 minutes.
Adjust the Consistency:
- If the sauce becomes too thick, add the reserved pasta water in small increments, stirring until the desired consistency is achieved. Season the sauce with salt and pepper to taste.
Combine the Pasta and Sauce:
- Add the cooked fettuccine noodles to the skillet. Toss gently to ensure each strand is well-coated with the sauce.
Slice and Assemble:
- Slice the rested steak into thin strips. Arrange the sauced pasta on serving plates or a large serving platter. Top with the steak slices.
Garnish and Serve:
- Drizzle balsamic glaze over the dish and sprinkle with fresh parsley. Serve immediately and enjoy.
Notes
To make this dish gluten-free, substitute the fettuccine noodles with gluten-free pasta and verify that the balsamic glaze and all seasoning blends used are gluten-free. Adjust cooking times slightly if required for the pasta substitution.