Creamy Gorgonzola Steak Pasta

Few dishes strike the perfect balance between indulgent comfort and steakhouse elegance quite like steak served over a rich pasta. This Steakhouse Gorgonzola Cream Pasta pairs tender seared PRIME ribeye or New York strip with a velvety blue cheese cream sauce that clings beautifully to fettuccine. The bold character of gorgonzola melts into the cream, creating a sauce that is rich without overpowering the natural flavor of the beef.

If you cannot make it out to Whitefeather Meats retail store, you can still enjoy the same high-quality beef at home. Try ordering the PRIME Ribeye & Strip Steak Bundle from our online meat shop. Each steak is expertly cut and delivered frozen right to your door shortly after processing, so you can cook restaurant-quality beef in your own kitchen.

Ingredients: 

• 2 10-12 oz Strip Loin or Ribeye Steaks
• 1/4 Tsp of The Bearded Butcher Black Blend
• 6 oz Gorgonzola Cheese
• 1/4 c White Wine
• 1 Finley Diced Shallot
• 3 Cloves Garlic, Minced
• 2 Tsp Fresh Chopped Parsley
• 1 Cup Heavy Cream 
• 1/8 tsp Ground Nutmeg
• 1/4 tsp White Pepper
• Salt, to Taste
• 1 tbsp Butter
• 1/2 Lb Fettuccine Pasta

Instructions:

Before starting the recipe, prepare your ingredients so everything comes together smoothly.

1. Mince the garlic, finely dice the shallot, and chop the fresh parsley. Pat the steaks dry with a paper towel and season them with The Bearded Butcher Black Blend. Set the heavy cream out so it can come closer to room temperature, and bring a large pot of salted water to a boil for the pasta. 
2. Once the water is ready, begin by searing the steak. Heat a skillet over medium-high heat and place the ribeye or New York strip steak into the pan, rendering the fat cap first. Allow the steak to sear undisturbed until a golden crust forms, then flip and cook the other side until it reaches your preferred doneness. When the steak is finished, remove it from the pan and allow it to rest while you prepare the sauce.
3. In the same pan with the flavorful steak drippings, add the tablespoon of butter along with the diced shallots and minced garlic. Sauté them gently until fragrant and softened, allowing them to absorb the rich flavor left behind from the steak.
4. At this point, drop the pasta into the boiling water and cook it until al dente.
5. Back at the skillet, add the white wine to deglaze the pan, scraping up any browned bits from the bottom as the wine simmers and the alcohol cooks off.
6. Next, pour in the heavy cream and stir in the gorgonzola and grated Parmesan cheese, allowing the mixture to melt together and slowly reduce into a smooth, creamy sauce. Season the sauce with the ground nutmeg, black pepper, and salt to taste. 
7. Once the pasta is cooked, transfer it directly into the pan with the sauce and toss until combined. Finish by folding in the chopped parsley for a touch of freshness.

To serve, slice the rested steak into thick pieces. Plate the pasta first, then arrange the sliced steak right on top. The result is a rich and satisfying dish where simple ingredients shine - tender beef, and a bold gorgonzola cream sauce that ties everything together. It’s the perfect meal for pasta night when you want something comforting but still worthy of a steakhouse plate.