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
Units
Scale
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.