Steak Gorgonzola with Balsamic Reduction Over Pasta
Indulge in the luxurious flavors of Steak Gorgonzola with Balsamic Reduction Over Pasta, a dish that promises to elevate your dinner table. Perfectly seared ribeye or sirloin steak is thinly sliced and served over tender fettuccine coated in a luscious gorgonzola and Parmesan cream sauce. The magic is in the finishing touch—a tangy, slightly sweet balsamic reduction drizzled over the top, creating a harmonious balance of richness and acidity. With hints of garlic, fresh parsley for garnish, and a silky sauce that clings to every strand of pasta, this gourmet recipe is surprisingly approachable, making it an ideal choice for both date nights and special occasions. Whether you’re looking to impress or simply treat yourself, this restaurant-quality dish can be prepared in just 50 minutes.
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Recipe Information
Ingredients
- 1 pound Ribeye steak (or sirloin)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Gorgonzola cheese (crumbled)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Butter
- 1 cup Balsamic vinegar
- 2 tablespoons Brown sugar
- 12 ounces Fettuccine (or your choice of pasta)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the steak with salt and black pepper on both sides. Allow the steak to rest at room temperature for 10 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 3-5 minutes per side, or until it reaches your desired level of doneness (135°F for medium-rare, 145°F for medium, etc.). Remove the steak from the skillet, tent it with foil, and let it rest.
To make the balsamic reduction, add the balsamic vinegar and brown sugar to a small saucepan. Heat over medium heat and simmer, stirring occasionally, until reduced by half and thickened (about 8-10 minutes). Set aside.
Bring a large pot of salted water to boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In the same skillet used to cook the steak, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the gorgonzola cheese and Parmesan cheese, allowing them to melt and create a rich, creamy sauce. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Slice the steak against the grain into thin strips.
Toss the cooked pasta with the gorgonzola sauce until evenly coated. Plate the pasta on serving dishes.
Top each serving of pasta with sliced steak and drizzle with the balsamic reduction.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2263 mg | 98% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 17.7 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1041 mg | 80% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
