One-Skillet Garlic Butter Steak & Cheese Ravioli
Ingredients:
1 lb boneless ribeye steak, cut into 1-inch thick pieces
1 tbsp olive oil
1 tbsp butter
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup beef broth
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
1 lb cheese ravioli
1/4 cup chopped fresh basil (optional, for garnish)
Instructions:
1. Season the steak pieces generously with salt and pepper.
2. Heat the olive oil and butter in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Once hot, add the steak and sear for 2-3 minutes per side, until nicely browned. Remove the steak from the skillet and set aside.
3. Reduce the heat to medium and add the minced garlic to the skillet. Cook for about 30 seconds, or until fragrant, being careful not to burn the garlic.
4. Pour in the white wine and beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
5. Stir in the heavy cream and Parmesan cheese. Continue to simmer for another minute, or until the sauce has thickened slightly.
6. Add the cheese ravioli to the skillet. Gently toss to coat the ravioli in the sauce. Cook for 3-5 minutes, or until the ravioli is heated through and tender. Stir occasionally to prevent sticking.
7. Return the seared steak to the skillet. Toss gently to combine the steak and ravioli in the sauce.
8. Remove the skillet from the heat and stir in the chopped fresh parsley.
9. Taste and adjust seasoning with salt and pepper as needed.
10. Serve immediately, garnished with fresh basil, if desired.