Preparation:

Step 1: Prepare the Steak

1. Season the steaks by rubbing them with olive oil, followed by sprinkling salt, pepper, and garlic powder on both sides. Allow them to sit at room temperature for 10-15 minutes to enhance the flavors.
2. Heat a skillet or grill pan over medium-high heat until hot. Add the steaks and cook for 3-4 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness (5-6 minutes for medium, 7-8 minutes for well-done).
3. Once cooked to your liking, remove the steaks from the heat and let them rest for 5 minutes before slicing. This resting time helps retain the steak’s juiciness.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook according to the package instructions, usually 8-10 minutes, or until al dente (firm to the bite).
3. Once cooked, drain the pasta and set it aside.

Step 3: Prepare the Alfredo Sauce

1. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
2. Gradually pour in the heavy cream while stirring continuously. Bring the mixture to a gentle simmer.
3. Stir in the grated Parmesan cheese, allowing it to melt and blend into the sauce. Continue stirring until the sauce thickens to your desired consistency (usually about 5 minutes).
4. Season the Alfredo sauce with salt and pepper to taste. If the sauce becomes too thick, you can thin it out with a little pasta water.

Step 4: Assemble the Dish

1. Toss the drained pasta in the Alfredo sauce until the pasta is thoroughly coated.
2. Divide the creamy pasta onto serving plates.
3. Slice the rested steak into thin strips and arrange it on top of the pasta.
4. Sprinkle crumbled Gorgonzola cheese generously over the steak and pasta.
5. Drizzle balsamic glaze over the dish for an extra layer of flavor.

Step 5: Garnish and Serve

1. For an optional but delicious touch, serve the pasta with fresh spinach either on the side or mixed into the dish.
2. Garnish the plates with freshly chopped parsley for a pop of color and added freshness.