Ingredient Notes:
Let’s talk about why these ingredients shine:
- Ribeye Steak: It’s all about that marbling. Ribeye stays juicy and flavorful, making it the perfect choice here.
- Seasoning Mix: Onion powder, garlic salt, and paprika keep the steak seasoned just right without overpowering the sauce.
- Balsamic Vinegar: A little tang and caramelization never hurt anyone—trust me, it’s a game-changer.
- Fettuccine: Wide noodles hold onto the sauce like a dream.
- Gorgonzola Cheese: The hero of the sauce! It’s bold, tangy, and brings all the flavor.
- Sundried Tomatoes: Sweet, chewy, and a total flavor boost for the creamy sauce.
- Balsamic Glaze: A drizzle of this ties everything together beautifully.
How To Make Steak Gorgonzola Alfredo?
Making Steak Gorgonzola Alfredo isn’t just easy—it’s kind of fun. Here’s how it’s done:
Step 1: Cook the Pasta
Start by boiling your fettuccine in salted water. Don’t skip the salt—it’s your first chance to season the pasta. Once it’s al dente, drain and save a bit of that pasta water for later. You’ll thank me when your sauce turns out silky smooth.
Step 2: Season and Sear the Steak
Rub the ribeye steak with onion powder, garlic salt, paprika, and a splash of balsamic vinegar. Heat butter and oil in a skillet until it’s nice and hot, then sear the steak for a few minutes on each side. Let it rest while you make the sauce (and maybe sneak a little taste).
Step 3: Make the Alfredo Sauce
In the same skillet, melt butter and sauté minced garlic with sundried tomatoes. Add the heavy cream and stir in the parmesan and gorgonzola cheeses. Let it simmer until it thickens—it’s going to smell amazing at this point.
Step 4: Thin the Sauce (If Needed)
Too thick? Stir in some of that reserved pasta water. It’s like magic for getting the perfect consistency.
Step 5: Toss the Pasta
Add the cooked fettuccine to the skillet and toss until every strand is coated in that creamy goodness.
Step 6: Assemble and Serve
Slice the steak into thin strips, plate the pasta, and lay the steak slices on top. Drizzle with balsamic glaze, sprinkle with parsley, and get ready to wow everyone at the table.
