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In my kitchen I often whip up this Gorgonzola Alfredo Steak that always wows everyone. I'm crazy about the mix of tender beef with the creamy parmesan sauce and those bold gorgonzola notes. When I finish it off with some fresh herbs and a drizzle of balsamic, my guests' eyes light up right away. It's my go-to choice when I want to turn an ordinary dinner into something special.
Flavors that dance together perfectly
This dish gets me every time. I'm in love with how the juicy steak works with my al dente fettuccine covered in parmesan Alfredo sauce. The gorgonzola brings that little something extra, a slightly sharp kick that lifts everything up. I always throw in some spinach and fresh basil for brightness. It's my trick for date nights or when I want to spoil friends who come over.
My favorite ingredients
- Steak: 450 g of ribeye or sirloin, cut into pieces for even cooking.
- Pasta: 340 g of fettuccine or any long pasta you like.
- Cheeses: 240 g of grated Parmesan and 120 g of crumbled Gorgonzola for a rich, creamy sauce.
- Cream: 240 ml of heavy cream for a velvety base.
- Flavors: Garlic, spinach, fresh basil and red pepper flakes if you want some heat.
- Balsamic glaze: My special touch for a sweet-tangy finish.
My step-by-step approach
- Start with pasta
- I fill a big pot with well-salted water for my fettuccine. I cook them until they're al dente and always save some of that cooking water for my sauce.
- Cook the steak just right
- I season my meat chunks generously with salt and pepper. In my hot pan with a splash of olive oil, I sear them for 2-3 minutes per side until they're golden brown.
- Create my signature sauce
- Using the same pan, I sauté garlic in a mix of oil and butter. Then I pour in broth followed by cream and my cheeses. I whisk until everything's smooth before adding my spinach and basil.
- Put it all together
- I gently toss my pasta in the sauce, arrange my steak pieces on top and finish with a drizzle of balsamic and some fresh parsley.
My homemade tweaks
For my veggie friends, I swap the steak for some sautéed mushrooms or marinated tofu. Sometimes I change things up with blue cheese or roquefort which gives the dish a whole new character. On days when I want something lighter, I use light cream and cut back on cheese without losing any flavor.
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My tips for success
My kitchen thermometer helps me nail the perfect steak every time. I always aim for 54-57°C for that ideal medium-rare doneness. For the sauce, I carefully save my pasta water and add it bit by bit until I get just the right thickness. And I never overcrowd my pan when cooking meat—that's the real trick to getting that beautiful caramelization.
Frequently Asked Questions
- → What steak works best?
- Sirloin or ribeye is ideal. Pick tender meat that cooks fast and stays juicy.
- → What can replace gorgonzola?
- Roquefort or Bleu d'Auvergne are great swaps. Look for bold blue cheese to keep the flavor right.
- → How to make the sauce silky?
- Add the cheese gradually. Save some pasta water to adjust the texture if needed.
- → Can the sauce be made ahead?
- It's best to make it fresh. Reheated sauce can lose its creamy texture.
- → Which veggies can I add?
- Try sautéed mushrooms or cherry tomatoes. Avoid watery veggies that could thin the sauce.