Ingredients
Scale
- Steak (Ribeye or New York Strip) 1 lb, about 1-inch thick
- Fettuccine Pasta 1 lb
- Heavy Cream 2 cups
- Gorgonzola Cheese 4 oz, crumbled
- Parmesan Cheese 1 cup, grated
- Butter 4 tbsp
- Garlic 2 cloves, minced
- Olive Oil 2 tbsp
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta cooks, season steak generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Remove steak from skillet and let rest for at least 5 minutes before slicing against the grain.
- Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Pour in heavy cream and bring to a simmer.
- Step 4: Reduce heat to low and stir in grated Parmesan cheese until melted and smooth. Add crumbled Gorgonzola cheese and stir until mostly melted.
- Step 5: Add drained pasta to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Serve pasta immediately, topped with sliced steak. Garnish with extra Parmesan cheese and a sprinkle of black pepper, if desired.
Notes
- Store leftover steak and pasta separately in airtight containers in the refrigerator to prevent the pasta from becoming soggy.
- Reheat the pasta with a splash of milk or cream over low heat, stirring frequently, to maintain its creamy texture.
- Serve this decadent dish with a crisp green salad to balance the richness of the sauce and steak.
- For an extra layer of flavor, try searing the steak with a sprig of fresh rosemary or thyme in the oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American