Steak and Pasta. And wine of course.
This post is sponsored by Omaha Steaks. These posts and affiliate links enable me to maintain and operate this site which is free to the public. I only partner with brands that I personally use and believe in.
Welcome to the creamiest gorgonzola alfredo recipe without all of the extra ingredients. Paired with a sous vide and seared NY strip steak to complement the rich flavors of the pasta sauce, you’ll absolutely want a second plate. Don’t forget that wine either!
My favorite pasta sauce growing up was alfredo, it made me feel so fancy. Creamy, rich, cheesy, buttery, totally worth every bite. I only ate it when we went out to restaurants too, making it more special.
I think it’s important to point out that this is NOT a copycat recipe from a major Italian chain restaurant. I actually didn’t know that recipe existed until I was doing my research for this post – but I’m not concerned, mine is quite different (and far tastier if I do say so myself).
Unique Gorgonzola Steak Alfredo
You’re probably noticed a few things that are different in the pictures, such as those celery leaves. YES, we’re talking celery here!
Bear with me: Chicken wings at the bar with a side of blue cheese dressing, carrots, and celery. The funky cheese pairs so well with the mild sweetness of celery. Did you know that the leaves are packed with that same flavor? They are the prefect garnish without having to crunch down on the sticks themselves.
What you don’t see is the celery seeds in the steak rub too, just a few. It’s the secret for amplifying the flavors in this pasta recipe, the acidic pop that makes that gorgonzola shine.
What else did you notice that’s different? Hopefully the fact that my pasta is not completely swimming in a cream cheese “alfredo sauce” on the plate. Trust me I love a creamy, cheesy pasta sauce as much as the next guy but I also don’t like to take a nap immediately after my meal.
Here’s what we’re dealing with for the sauce:
- Heavy Cream
- Parmesan (fresh grated)
- Salt & pepper
The key here for you is using high quality ingredients. The butter and parmesan are the biggest players for this game. Do NOT use that green tube of pre-grated parmesan cheese, it absolutely will not work. It must be freshly grated so it can melt properly. It’s worth the extra money, even for a small block of cheese. Besides, you’ll want to make a second (or third) batch of this anyway. I also recommend a high quality butter if you can, or just default to the ever flavorful Kerry Gold Unsalted and you’ll be set.
This recipe is going to assume that you have a sous vide machine, but please read my guide on Reverse Searing for directions on how to cook these steaks using your oven or smoker!
I’m using NY Strip Steaks from Omaha Steaks for this recipe. They have just the right amount of fat (flavor) and are portioned well enough to share, or if you’re like me… potentially eat it on your own. Their quality is high and Omaha Steaks carries a variety of the cuts depending on your preference as well.
Feel free to grill the steak however you’d like or are comfortable with, but I prefer sous vide for that perfect temperature all the way through.
My sous vide secrets (shhh)
Right after work I’ll take out a steak, sometimes frozen, season it and vacuum seal it. Heating up the water with the sous vide circulator to an expected 129F, I will toss the steak in right away without bothering to “preheat”. My prize is complete after about 90 minutes (2 hours if frozen) and I’m ready to sear my steaks!
My cast iron skillet gets ripping hot and I’ll add in a little oil. Down goes my steak, pressed down slightly and left undisturbed for about 2 minutes to generate that wonderful crust. Flipping and pressing, I’ll toss in a knob of butter and begin to baste. Another 2 minutes and it’s time to sear the sides, and we’re good to go! Set it aside to rest while you combine the pasta with the sauce.
Check out the full recipe below and share your feedback! I’m excited to share my closely guarded alfredo sauce recipe with you and I hope you enjoy this as much as I do.
This week I cooked with my friend Tabitha Blue from Fresh Mommy Blog. We each made a dish with STEAK and gorgonzola, two of my favorite ingredients for sure. Please go check out HER RECIPE for Pan-Seared Ribeye Steak with Gorgonzola Cream Sauce!Print
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.
- 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
- Turn on the immersion circulator (sous vide machine) to a temperature of 129F. This is the temperature for a medium-rare steak.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: pasta, steak, sous vide