Steak Alfredo

Step 1

Allow the steaks to come to room temperature. Generously season all sides of the meat with the cajun or blackened seasoning.

Step 2

Bring a large pot of salted water to a boil for the fettuccine. Cook the fettuccine until al dente according to package instructions, typically about 12 minutes. Reserve ½ to 1 cup of the pasta water, then drain the pasta and set aside.

Step 3

While the pasta cooks, preheat a cast iron skillet over high heat. Add the butter to the pan. Once the butter has melted, add the steaks and sear for 2-4 minutes per side until medium-rare (130 to 135 degrees F) when tested with a digital meat thermometer. Remove and rest on a cutting board. **Keep in mind the steaks temperature will rise about 5 degrees as it rests.**

Step 4

Heat another skillet with a stick of butter over medium-high heat. Add in the sun dried tomatoes and minced garlic. Sauté for 30-60 seconds until fragrant. Slowly add the heavy cream while whisking. Lower the heat to a simmer and cook for 5 to 10 minutes until thickened a bit, stirring occasionally. Stir in the diced tomatoes along with the grated parmesan and Gorgonzola cheese. Add pepper, Italian seasoning, and salt.

Step 5

Add the cooked fettuccine noodles to the sauce and toss to coat. If the sauce looks too thick, add some of the pasta water to loosen it up a bit.

Step 6

Use a sharp knife to slice steak into thin strips. Top the pasta with the steak and garnish with chopped fresh parsley and additional grated parmesan cheese, if desired. Enjoy!