Description
A rich and flavorful dish combining tender steak with creamy Gorgonzola Alfredo sauce.
Ingredients
Scale
- 2 ribeye steaks (8 oz each)
- 1 cup heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 lb fettuccine pasta
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions.
- Season steaks with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear steaks for 4-5 minutes per side for medium-rare.
- Remove steaks and let rest.
- In the same skillet, melt butter and sauté garlic.
- Pour in heavy cream and bring to a simmer.
- Stir in Gorgonzola and Parmesan cheeses until melted.
- Slice steak and serve over pasta topped with sauce.
- Garnish with parsley.
Notes
- Use room-temperature steaks for even cooking.
- Adjust cheese amounts for stronger or milder flavor.
- Add pasta water if sauce is too thick.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 950
- Sugar: 4g
- Sodium: 780mg
- Fat: 65g
- Saturated Fat: 35g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 220mg
Keywords: steak, Gorgonzola, Alfredo, pasta, creamy sauce