Steak Gorgonzola Alfredo With Reduced Balsamic (Copycat Olive Ga

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“One of my favorite meals when I go to Olive Garden is the "Steak Gorgonzola Alfredo." I got to thinking, I can make this at home, more often and A LOT better. This recipe is one that is made at least twice a month, and my family demands it. When I started making this recipe, I would make my own balsamic reduction. I have recently found it pre-made in my Grocery store. Pre-made may not be better, but it does not stink up my house with vinegar for days. The Steak used at OG is one of the worst cuts I have ever had. I like to make my own because I can use whatever I like. I like petite sirloin or rib eye pan seared, although it is really good grilled too...”
READY IN:
35mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. First start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature.
  2. In a wide sauce pan add the balsamic vinegar, cook uncovered over med/low heat until reduced by 1/2. ***open a window or well vent your kitchen*** The sauce will seem a little thin while it is hot. Let it cool in the pan for 1-2 hours and place back into the original bottle. Can be stored room temp for 6 mo to 1 year, refrigerated until the apocalypse or fuzzy. see http://www.instructables.com/id/Reduced-balsamic-vinegar/ for further help.
  3. Next will be the Alfredo sauce: in a sauce pot add the heavy cream and place over med to med/high heat.
  4. Add the garlic, onion, salt and pepper.
  5. Heat until the cream is reduced by 1/2 occasionally stir.
  6. Add the cheese and reduce the heat to low, stir in well. This sauce can be held on low for 15-20 minutes without breaking or loss of flavor.
  7. Season to taste with salt and pepper.
  8. With the sauce on low, your pasta should be cooking and all most done.
  9. Heat a 12" cast iron skillet over high heat. Season both sides of the meat with salt and pepper and coat in oil.
  10. When the skillet is ripping hot, sear the steak on both sides 1-2 minutes per side max. The meat should be rare at this point, that is ok. Remove and set on a plate, remove the skillet from the heat.
  11. Cut the meat into bite sized pieces.
  12. Add the butter to the cast iron skillet, it should melt quickly.
  13. Add the meat to the skillet and stir the butter into the meat. Let sit in hot skillet until cooked to med 2-5 minutes.
  14. Finish Option 1: In a large skillet (non-stick ok), heat 1 tablespoon of oil over med/high heat. Add the spinach heat 1-2 minutes. Add the pasta and sauce and heat through, stir with tongs.
  15. Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
  16. Finish Option 2: In a large skillet (non-stick ok), heat over med/high heat. Add the sauce, cook 1 minute add the pasta and toss with tongs.
  17. Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
  18. Finish Option 3: Place cooked pasta on a plate, add some of the sauce, the meat, the Gorgonzola cheese and drizzle the reduction. It is quick down and dirty, but the way I serve most days, unless I am trying to impress.
  19. This recipe may seem long, but I have tried to put as much detail into it as possible. There are a lot of advanced cooking techniques, that are hard to explain, but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes. thank you for bearing with me.
  20. *****Edit addition 07/19/18*****.
  21. Here is a new way to cook your lovely piece of meat.
  22. Heat a well seasoned cast iron skillet in the oven at 450°F When the skillet is hot remove from the oven and place on med-high burner. Let it sit for at least one minute. (There may be smoke). Add the steak, prepared as before, and cook for 1-2 minutes per side. After the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes. This duration will depend on you preference in steak and the cut and thickness of the meat. (It is best to temp the meat until you get the hang of it. Remember that carry over heat will move the steak from rare to med-rare, and accordingly med-med well, and so on). When the time is up remove from the oven, place skillet off burner and remove the steak from the pan to rest 5-10 minutes. Cut into thin strips and place back into the skillet and mix well with the oils in the skillet, salt and pepper to taste.

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