Step 1: Prepare the Steak

1. Season the Steak:

Start by cutting the steak into bite-sized cubes. Pat the steak dry with paper towels, as this helps the meat sear properly. Season the steak cubes generously with salt, pepper, chopped rosemary, and thyme. Toss to ensure the steak is evenly coated with the seasonings.

2. Sear the Steak:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak cubes in a single layer, making sure not to overcrowd the pan. Sear the steak for about 2-3 minutes per side, or until browned on all sides and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).

3. Add Garlic and Butter:

In the last minute of cooking, add minced garlic and 1 tablespoon of butter to the skillet. Stir the steak cubes in the garlic and butter until fragrant and well-coated.

4. Remove the Steak from the Pan:

Transfer the cooked steak to a plate and cover with foil to keep warm while you prepare the sauce.

Step 2: Cook the Pasta

1. Boil the Pasta:

While the steak is cooking, bring a large pot of salted water to a boil. Add the fettuccine (or your pasta of choice) and cook according to the package instructions, usually 10-12 minutes, until al dente.

2. Reserve Pasta Water and Drain:

Before draining the pasta, reserve about 1/2 cup of the pasta water. This starchy water will help loosen the sauce if it becomes too thick. Drain the pasta and toss it with 1 tablespoon of olive oil to prevent it from sticking together.

Step 3: Make the Gorgonzola Alfredo Sauce

1. Melt the Butter:

In the same skillet you used to cook the steak, melt 2 tablespoons of butter over medium heat. The leftover steak juices will add flavor to the sauce.

2. Sauté the Garlic:

Add the minced garlic to the skillet and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

3. Add the Cream:

Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir continuously to prevent the cream from sticking to the bottom of the pan.

4. Melt the Gorgonzola:

Once the cream is simmering, add the Gorgonzola cheese and grated Parmesan. Stir constantly until the cheese melts and the sauce becomes smooth and creamy.

5. Season the Sauce:

Season the sauce with salt, black pepper, and a pinch of nutmeg (if using). Taste the sauce and adjust the seasoning as needed. If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Step 4: Combine the Pasta, Sauce, and Steak

1. Toss the Pasta with the Sauce:

Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss the pasta in the sauce until it’s fully coated and creamy. If the sauce seems too thick, add a little more of the reserved pasta water until you reach your desired consistency.

2. Add the Steak:

Gently fold the seared steak cubes into the pasta and sauce, making sure the steak is evenly distributed. If you’re adding spinach, stir it in at this point so it wilts slightly in the warm sauce.

3. Top with Cheese and Garnish:

For an extra cheesy finish, sprinkle some crumbled Gorgonzola or extra Parmesan on top. Garnish with fresh parsley or basil for a burst of color and flavor.

Step 5: Serve and Enjoy

Once everything is combined, your Savory Steak Gorgonzola Alfredo is ready to serve! Plate the pasta and steak, and top with more Parmesan, fresh herbs, or even toasted pine nuts for added crunch.

Step 6: Enjoy Your Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

Serve this indulgent pasta dish hot, with extra grated Parmesan on the side for those who want to sprinkle on more. Every bite combines the tender, juicy steak with the rich, tangy Gorgonzola and creamy Parmesan sauce for a truly satisfying meal.