Begin by boiling salted water in a large pot. Add the fettuccine and cook for about 6–7 minutes, until just under al dente, as it will continue to cook in the sauce later. Before draining, reserve 1–2 cups of the starchy pasta water.

Season the steak cubes generously with kosher salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak in a single layer. Sear for 2–3 minutes on each side until evenly browned but still pink in the center. Remove the steak from the pan and tent with foil to keep warm.

Using the same skillet, melt a pad of butter if needed and sauté minced garlic until fragrant (about 1 minute). Pour in the heavy cream and 1 cup of pasta water, stirring to deglaze the pan. Simmer for 3 minutes until the sauce begins to thicken.

Add the cooked fettuccine to the skillet, stirring to coat the pasta in the sauce. Mix in the Parmesan cheese, sundried tomatoes, and spinach, allowing the cheese to melt and the greens to wilt. If the sauce becomes too thick, add small amounts of the reserved pasta water to loosen it up.

Once everything is well combined, plate the pasta first, then top with the seared steak. Sprinkle gorgonzola crumbles over the dish, and finish with a drizzle of balsamic glaze. Crack some fresh pepper over the top for an extra hint of spice. Serve immediately and enjoy!