👩‍🍳 Instructions for Steak Gorgonzola Alfredo

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Add fettuccine and cook until al dente, according to package instructions.

• Drain and set aside. Reserve ½ cup of the pasta water just in case you want to loosen the sauce later.

2. Season and Sear the Steak

• Pat steaks dry with paper towels.

• Season both sides with salt, pepper, and garlic powder.

• Heat olive oil in a skillet over medium-high heat.

• Sear the steak for 3–4 minutes on each side, depending on thickness, until a golden crust forms and desired doneness is reached.

• Transfer to a plate, tent loosely with foil, and let it rest for 5–10 minutes.

• Slice thinly against the grain.

3. Make the Gorgonzola Alfredo Sauce

• In a clean saucepan, melt butter over medium heat.

• Add minced garlic and cook for about 1 minute, stirring often.

• Pour in heavy cream and let it simmer gently for 4–5 minutes, stirring frequently.

• Add grated Parmesan and stir until melted.

• Fold in crumbled Gorgonzola and stir until creamy and smooth. Leave a few bits whole if you like pockets of flavor.

• Taste and season with salt and pepper as needed.

4. Combine Pasta and Sauce

• Add cooked pasta to the sauce and toss until well coated.

• If using spinach, add it now—it will wilt quickly in the warm sauce.

• Mix in sun-dried tomatoes if desired.

• Add a splash of reserved pasta water if the sauce needs thinning.

5. Plate and Garnish

• Divide the creamy pasta among plates or bowls.

• Top each with slices of the cooked steak.

• Drizzle balsamic glaze over the top.

• Finish with extra Gorgonzola crumbles and a sprinkle of fresh parsley, if using.