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strip steak alfredo

Simple Pasta Recipe: Gorgonzola Steak Alfredo

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The creamiest gorgonzola alfredo recipe without all of the extra ingredients. Paired with a seared strip steak to compliment the rich flavors of the pasta sauce, you’ll absolutely want a second plate.

  • Total Time: 1 hour 45 minutes
  • Yield: 3-4 1x


  • 2 Strip Steaks
  • ¼ tsp celery seeds
  • salt & pepper to taste
  • 8 oz linguini pasta
  • 4 oz gorgonzola, cumbled
  • 1 cup heavy cream
  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 ½ cups fresh grated parmesan
  • celery leaves for garnish


  1. Turn on the immersion circulator (sous vide machine) to a temperature of 129F. This is the temperature for a medium-rare steak.
  2. Season each steak with salt and pepper to taste, Sprinkle the celery seeds on each side. Vacuum seal each steak and place in the water bath for at least 90 minutes. You can do this with frozen steaks too, just add an extra 30 minutes.
  3. Boil water, salt the water, and cook the pasta to the instructions provided. Generally, this will take you 8-12 minutes depending on the pasta.
  4. Remove the steak from the water bath, take it out of the vacuum seal and pat it very dry. Add more salt and pepper if needed, sometimes a little will come off from the bag.
  5. Heat up a skillet to high heat, so the pan is just starting to smoke a little. Add in a few tbsp of oil and once it’s simmering add in each steak, pressing down on each to make sure it’s getting an even crust.
  6. Don’t disturb them for about 2-3 minutes until the crust has formed. Flip, repeat for another 2-3 minutes. Sear the sides and fat cap as needed, check the temperature and then let it rest on your cutting board.
  7. Heat up a large sauté pan with the butter on medium heat. When the butter has melted, add in the garlic and cook for about 30 seconds before adding in the cream. Whisk the cream together to have it incorporate, and add in most of the gorgonzola and parmesan. Once the cheese has helped form a creamy sauce, toss in the pasta to mix it all together. Sprinkle in the rest of the gorgonzola for some texture.
  8. Slice your steak and portion it out with the pasta, topping it with some celery seeds. Enjoy!


The alfredo sauce is best eaten immediately or it will split in the fridge. If you must have leftovers, then you should reheat gently in a pan with a splash of milk.

  • Author: Brad Prose
  • Prep Time: 90
  • Cook Time: 15
  • Category: Steak
  • Method: Sous vide
  • Cuisine: Pasta
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