This decadent dish features tender ribeye steak, tangy Gorgonzola, and a rich Parmesan Alfredo sauce served over fettuccine. It’s a luxurious, restaurant-quality meal perfect for special occasions or indulgent nights at home. The combination of creamy, savory flavors with juicy steak ensures a deeply satisfying experience with every bite.
Ingredients
For the Steak:
- 1 lb ribeye or sirloin steak
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried rosemary
For the Pasta and Sauce:
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Directions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare the Steak:
- Season the steak with salt, black pepper, garlic powder, and dried rosemary.
- Cook the Steak:
- Heat olive oil in a large skillet over medium-high heat.
- Cook the steak to your desired doneness (3-4 minutes per side for medium-rare). Remove and let it rest.
- Make the Sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a simmer.
- Gradually stir in Parmesan and Gorgonzola until smooth.
- Add ground nutmeg, then season with salt and black pepper to taste.
- Combine Pasta and Sauce:
- Toss the cooked pasta in the Alfredo sauce until fully coated.
- Assemble the Dish:
- Slice the steak thinly against the grain.
- Serve the steak slices over the creamy pasta.
- Garnish with parsley and extra Gorgonzola, if desired.
Nutritional Information (Per Serving)
- Calories: 675 kcal
- Servings: 4 servings
This dish brings together the perfect balance of hearty steak, creamy pasta, and tangy cheese for a meal that is both comforting and indulgent.
Ribeye Steak and Gorgonzola Alfredo Fettuccine: A Luxurious Dining Experience
Elevate your dining table with a dish that marries tender ribeye steak, tangy Gorgonzola, and rich Parmesan Alfredo sauce, all served over a bed of perfectly cooked fettuccine. This indulgent meal offers restaurant-quality sophistication with the comfort of home cooking, making it an ideal choice for special occasions or a decadent night in.
A Symphony of Flavors and Textures
The beauty of this dish lies in the harmonious interplay of flavors and textures. The ribeye steak, seasoned with garlic, rosemary, and a touch of salt and pepper, provides a robust, meaty foundation. Perfectly seared to your preferred doneness, its juices enhance the creamy Alfredo sauce, creating a rich umami depth.
The Alfredo sauce itself is a masterpiece. Heavy cream provides a luscious base, while grated Parmesan adds a nutty, savory essence. The crumbled Gorgonzola cheese introduces a tangy, bold contrast, elevating the sauce to gourmet levels. Nutmeg, a classic Alfredo seasoning, adds subtle warmth and complexity, while fresh garlic infuses the dish with aromatic undertones. Combined, these ingredients result in a velvety, flavorful sauce that clings beautifully to each strand of fettuccine.
A Dish of Elegance and Comfort
This recipe is more than a meal; it’s an experience. The ribeye steak offers a luxurious touch, making it perfect for celebrations or when you want to impress guests. The creamy Alfredo pasta provides comfort and familiarity, ensuring the dish remains approachable despite its sophisticated flavors.
The addition of fresh parsley as a garnish not only brightens the presentation but also provides a hint of herbal freshness, balancing the richness of the sauce. Optional extra crumbles of Gorgonzola can be added for those who love an extra punch of tangy cheese.
Customization for Personal Preferences
One of the great aspects of this dish is its flexibility. While ribeye steak is suggested for its tenderness and flavor, sirloin or even filet mignon can be used for a leaner option. For a twist, consider grilling the steak for a smoky, charred flavor that complements the creamy pasta.
The choice of pasta is also versatile. While fettuccine is classic, pappardelle or tagliatelle can serve as excellent substitutes, offering a similarly broad and satisfying texture. For a gluten-free alternative, opt for gluten-free pasta or even spiralized vegetables like zucchini or spaghetti squash.
The sauce itself is adaptable. If you’re seeking a lighter version, you can substitute heavy cream with half-and-half or a combination of milk and cream cheese. For those who prefer a sharper cheese profile, Roquefort or blue cheese can replace Gorgonzola, bringing an equally tangy and bold flavor to the dish.
Serving Suggestions and Pairings
This steak and pasta dish is best served with simple, complementary sides. A crisp green salad with a light vinaigrette adds freshness and cuts through the richness of the Alfredo sauce. Garlic bread or a crusty baguette offers a satisfying crunch and is perfect for mopping up any leftover sauce.
For beverages, a full-bodied red wine, such as Cabernet Sauvignon or Malbec, pairs beautifully with the ribeye’s robust flavors. Alternatively, a chilled glass of Chardonnay complements the creamy Alfredo sauce with its buttery undertones.
Cooking Tips for Success
- Perfect Steak Doneness: Use a meat thermometer for accuracy. Medium-rare is achieved at an internal temperature of 130°F (54°C), while medium is 140°F (60°C). Allow the steak to rest after cooking to retain its juices.
- Sauce Consistency: Stir the sauce continuously while adding the cheeses to ensure a smooth, velvety texture. If the sauce becomes too thick, a splash of reserved pasta water can help loosen it.
- Timing is Key: Cook the pasta just before preparing the sauce to ensure it remains hot and fresh when tossed with the Alfredo.
A Dish for Every Occasion
Whether you’re hosting a romantic dinner, celebrating a milestone, or simply indulging in a well-deserved treat, ribeye steak with Gorgonzola Alfredo fettuccine is a dish that makes any meal feel special. It’s an ideal choice when you want to wow your guests or enjoy an upscale dinner without leaving the comfort of your kitchen.
Conclusion
Ribeye steak with Gorgonzola Alfredo fettuccine is more than just a recipe; it’s a celebration of flavor and culinary craftsmanship. The tender, juicy steak combined with the creamy, tangy pasta creates a meal that is as satisfying as it is memorable. Whether customized to suit your preferences or prepared as described, this dish is sure to become a cherished addition to your recipe collection. Pair it with the right sides and drinks, and you’ve got a dining experience that rivals the best restaurants. So, gather your ingredients, roll up your sleeves, and treat yourself to a gourmet delight that’s well worth the effort.
Print
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
Description
This decadent dish features tender ribeye steak, tangy Gorgonzola, and a rich Parmesan Alfredo sauce served over fettuccine. It’s a luxurious, restaurant-quality meal perfect for special occasions or indulgent nights at home. The combination of creamy, savory flavors with juicy steak ensures a deeply satisfying experience with every bite.
Ingredients
For the Steak:
- 1 lb ribeye or sirloin steak
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried rosemary
For the Pasta and Sauce:
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare the Steak:
- Season the steak with salt, black pepper, garlic powder, and dried rosemary.
- Cook the Steak:
- Heat olive oil in a large skillet over medium-high heat.
- Cook the steak to your desired doneness (3-4 minutes per side for medium-rare). Remove and let it rest.
- Make the Sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a simmer.
- Gradually stir in Parmesan and Gorgonzola until smooth.
- Add ground nutmeg, then season with salt and black pepper to taste.
- Combine Pasta and Sauce:
- Toss the cooked pasta in the Alfredo sauce until fully coated.
- Assemble the Dish:
- Slice the steak thinly against the grain.
- Serve the steak slices over the creamy pasta.
- Garnish with parsley and extra Gorgonzola, if desired.
