Indulge in the luxurious flavors of Steak Gorgonzola Alfredo, featuring tender ribeye steak, creamy gorgonzola sauce, and fettuccine pasta, elevated with sundried tomatoes and a drizzle of balsamic glaze. Perfect for a gourmet meal at home!
Every recipe has a story, and the Steak Gorgonzola Alfredo is no exception. This dish reminds me of a quaint little bistro in Italy where I first experienced the heavenly match of steak and gorgonzola. Inspired, I recreated this masterpiece at home to relive that magical evening. Now, it’s a special treat that brings a touch of Italian elegance to our dinner table, making any ordinary night feel like a celebration.
Why You’ll Love This Steak Gorgonzola Alfredo
Introducing the ultimate Steak Gorgonzola Alfredo—a dish that promises to transport your taste buds straight to culinary heaven!
- Rich Flavor Profile: Combines the bold taste of ribeye steak with the sharp, tangy depth of gorgonzola cheese.
- Gourmet Touch: Enhanced with a balsamic glaze that adds a sweet and tangy finish, elevating the dish from great to unforgettable.
- Versatility: Perfect for a romantic dinner, special occasion, or when you just want to treat yourself.
- Texture Contrast: The creaminess of the sauce paired with the succulent steak offers a mouthwatering texture experience.
Ingredient Notes
Before diving into this luxurious Steak Gorgonzola Alfredo, here are some tips on the ingredients:
- Ribeye Steak: Opt for a high-quality ribeye for the best flavor and tenderness.
- Gorgonzola Cheese: This cheese can be intense; if you prefer a milder flavor, you can use less than suggested or substitute with a milder blue cheese.
- Sundried Tomatoes: They add a chewy texture and a punch of flavor, making them irreplaceable in this dish. However, you can also try roasted red peppers for a different twist.
- Balsamic Glaze: Adds a necessary zing and aesthetic appeal with its glossy finish.
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How To Make Steak Gorgonzola Alfredo
Let’s break down the Steak Gorgonzola Alfredo into easy-to-follow steps:
- Pasta Preparation: Start by cooking your fettuccine until al dente, as it will continue to cook once tossed in the sauce.
- Seasoning the Steak: Generously season the ribeye with the blend of spices and balsamic vinegar to ensure every bite is packed with flavor.
- Cooking the Steak: Sear the steak in a hot skillet with butter and oil to develop a delicious crust, then let it rest before slicing to keep it juicy.
- Creating the Sauce: In the same skillet, sauté garlic and sundried tomatoes, then pour in heavy cream and cheeses to form a thick, rich sauce.
- Combining Ingredients: Thin the sauce with pasta water to achieve the perfect consistency, then toss in the noodles to coat them thoroughly.
- Assembling the Dish: Slice the steak, lay it atop the sauced pasta, and finish with a drizzle of balsamic glaze and fresh parsley for a restaurant-quality presentation.
Storage Options
Store any leftovers of Steak Gorgonzola Alfredo in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on the stove, adding a little cream or water to refresh the sauce. Freezing is not recommended as the cream sauce may separate and lose its smooth texture.
Variations and Substitutions
The Steak Gorgonzola Alfredo is wonderfully adaptable, making it easy to suit your taste or whatever you have on hand:
- Meat Substitutions: Not a fan of steak? Try chicken breasts or shrimp as delicious alternatives.
- Cheese Options: If gorgonzola is too strong for your palate, swap it for blue cheese or even a creamy feta for a milder taste.
- Pasta Varieties: While fettuccine is traditional, feel free to use any pasta you like. Penne or rigatoni make great options for catching all that delicious sauce.
- Add-Ins: Boost the veggie content by adding spinach or mushrooms, which complement the flavors beautifully.
Now, you’re fully equipped to bring this gourmet delight into your kitchen! Enjoy crafting this dish that promises not just a meal, but an experience.
Steak Gorgonzola Alfredo
Ingredients
- 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
- 8 ounces cooked Fettuccine noodles
- 1 tablespoon vegetable oil
- 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
- Salt and pepper to taste
- 1/3 cup pasta water
- Garnish: fresh parsley and balsamic glaze
Instructions
- Pasta Preparation: Begin by cooking the fettuccine noodles to al dente as per the instructions on the package. Drain and set aside.
- Steak Seasoning: Season the ribeye steak uniformly with onion powder, garlic salt, Kinder's steak seasoning, paprika, and balsamic vinegar, ensuring it is well-coated.
- Cooking the Steak: Heat a tablespoon of butter and vegetable oil in a skillet over medium-high heat. Once hot, add the seasoned steak and cook to your preferred doneness. Remove from the skillet and let rest.
- Sauce Preparation: In the same skillet, reduce heat to medium, add the remaining butter, and sauté minced garlic and sundried tomatoes until fragrant. Pour in the heavy cream and stir to combine.
- Cheese Incorporation: Add the parmesan and gorgonzola cheeses to the skillet, stirring continuously. Allow the sauce to simmer for approximately 5-7 minutes, or until it thickens substantially.
- Finalizing the Sauce: Stir in the pasta water to thin the sauce slightly and season with salt and pepper according to taste.
- Combining Ingredients: Add the cooked noodles to the sauce, tossing them thoroughly to ensure they are completely coated with the sauce.
- Assembling the Dish: Slice the rested steak into thin strips. Arrange the steak slices atop the sauced noodles. Drizzle with balsamic glaze and garnish with fresh parsley and additional gorgonzola crumbles before serving.
