Start by boiling a large pot of water and adding 1 tablespoon of kosher salt. Once the water reaches a rolling boil, add the fettuccine noodles and cook for 6-7 minutes, or until just under al dente. Drain the pasta, but be sure to reserve 2 cups of the pasta water for later use.

While the pasta cooks, heat a tablespoon of olive oil in a sauté pan over medium-high heat. Add the cubed steak, searing it undisturbed for about 2-3 minutes on each side until it reaches an internal temperature of 155°F for medium doneness. Once perfectly golden, transfer the cooked steak to a plate and cover it to keep warm.

With the sauté pan still over medium heat, pour in a splash of the reserved pasta water to deglaze the pan. Use a wooden spoon to scrape up any browned bits that have stuck to the bottom; these add incredible flavor to the sauce. Allow this mixture to simmer for a minute to intensify the flavors.

Next, add 1 cup of heavy cream and the remaining reserved pasta water to the pan. Bring this mixture to a gentle simmer, stirring frequently. Once it begins to bubble, incorporate the fettuccine, allowing everything to simmer together for about 3 minutes until the sauce thickens slightly and clings to the pasta.

Stir in the shredded Parmesan cheese, torn spinach, and sundried tomatoes. Keep stirring until the spinach wilts and the cheese melts into the sauce, creating a luxurious coating over the fettuccine. If the sauce becomes too thick, gradually add more reserved pasta water to reach your desired consistency.

To serve your Restaurant-Style Steak Gorgonzola Pasta, plate the creamy fettuccine and top it generously with the seared steak. Sprinkle with Gorgonzola crumbles, allowing their distinct flavor to shine. Finally, drizzle with balsamic glaze for a touch of sweetness and added visual appeal before enjoying your delightful dish!