Steak Gorgonzola Alfredo Recipe

| | | | | |

Jump To Recipe
Leave A Review

This Steak Gorgonzola Alfredo is another homage to Zach’s tumultuous past life as an Olive Garden server and bartender. Every Friday and Saturday night—surprisingly—this dish flew off the cook line left and right and out into the swarm of half-hearted celebrations of yet another unremarkable week passing us by. “Surprisingly” we say, because gorgonzola is typically not a crowd favorite. But the OG’s alfredo sauce is pretty miserable as it is, so it’s likely the gorgonzola rounded everything out nicely—four beef medallions never cooked to the proper temp, salty af sun-dried tomatoes, and a splatter of balsamic glaze. Our version is already better because it isn’t infused with the sweat, tears, and cuss words of a tragically underpaid prep cook. And not to mention we’ve added sweet corn, burst tomatoes, and swapped out the beef medallions for some juicy sliced steak.

PREP TIME

20 mins

COOK TIME

40 mins

SERVINGS

4-6

Ingredients

Cast Iron Steaks

  • 2 rancher filet mignon steaks or thick-cut top sirloins (~1.5” thick)
  • Salt, to taste
  • Pepper, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, peeled & smashed

 

Steak Gorgonzola Alfredo

  • 2 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 12 oz cherry/grape tomatoes
  • 3 heads of corn, husked
  • 16 oz penne
  • 1 large shallot clove, minced
  • 3 Tbsp butter, divided
  • 1 Tbsp flour
  • 2 cups heavy cream
  • 1 Tbsp freshly minced rosemary
  • 1/8 tsp nutmeg
  • 10 oz gorgonzola (5 oz for sauce + 5 oz for garnish)
  • 1/2 cup freshly shredded parmesan
  • Salt, to taste
  • Pepper, to taste
  • Balsamic glaze, for garnish

Steak Gorgonzola Alfredo in a large circular serving dish

COOKING INSTRUCTIONS:
Steak Gorgonzola Alfredo

Cast Iron Steaks

  1. Let steaks come to room temperature for at least 30 mins (do this before cooking any component of the entire recipe). Liberally season with salt and pepper.
  2. Preheat oven to 400ºF.
  3. (Don’t begin cooking steak until you begin cooking sauce in Steak Gorgonzola Alfredo section). Heat 2 Tbsp oil in cast iron (or oven-safe pan) until very hot. Sear steaks for ~1-2 mins on each side, then sear the edges for ~30 seconds each.
  4. Turn steaks back on their sides then top each with 1 Tbsp butter, 1 rosemary sprig, and 1 smashed garlic clove. Transfer to oven immediately and cook for 3-5 mins or until desired doneness. Be sure to remove steaks from oven when they’re 5º lower than your desired final temperature. Rest steaks for at least 5 mins before slicing.

 

Steak Gorgonzola Alfredo

  1. Bring a pot of water to boil.
  2. Meanwhile, heat 1 Tbsp oil and garlic in a small pan over medium heat. Add tomatoes and cook until they begin to burst, about 7-10 mins. Remove from pan and set aside. Be sure to reserve some tomatoes for garnish.
  3. Once water is boiling, add corn cobs to pot and boil for 3 mins. Remove from water and let cool till they’re able to be handled. Remove corn from cob and set aside. Be sure to reserve some corn for garnish.
  4. Keep same pot of water boiling and cook pasta according to package directions. Strain water and set aside (toss lightly in olive oil if pasta will be sitting for a while so that it doesn’t get stuck together).
  5. In same pan tomatoes were cooked in, heat remaining 1 Tbsp olive oil over medium-high heat. Add shallot and cook until tender, about 3-4 mins.
  6. Melt 1 Tbsp butter then stir in flour until clumps form. Continue cooking for another 2 mins or so.
  7. Whisk in heavy cream slowly until well-integrated. Add rosemary, nutmeg, 5 oz of gorgonzola cheese, and parmesan. Continue stirring until cheese is fully melted. Add salt and pepper. Turn heat to low and stir occasionally until steaks are ready to serve—you don’t want to reduce the sauce to desired thickness until ready to serve the dish.
  8. When ready to serve: Turn heat to medium and reduce sauce to desired thickness. Fold in tomatoes and corn (except for what’s been reserved for garnish). Fold in penne then serve immediately in a large serving dish. Top with sliced steak garnished with balsamic glaze, then garnish rest of dish with reserved tomatoes & corn, then more gorgonzola. Enjoy!

PAIRINGS:
Steak Gorgonzola Alfredo

Rosé Sangiovese

Malbec

Milk Stout

Made This Recipe? Leave A Review!

 

0.0
0.0 out of 5 stars (based on 0 reviews)
Excellent0%
Very good0%
Average0%
Poor0%
Terrible0%