Garlic Butter Steak Paired with Creamy Cheesy Alfredo Tortellini
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 1 inch thick)
2 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1 tsp fresh thyme or rosemary (optional)
Salt and black pepper, to taste
For the Alfredo Tortellini:
18 oz cheese tortellini (fresh or refrigerated)
2 tbsp butter
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and black pepper, to taste
¼ tsp nutmeg (optional for added depth)
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Steak: Generously season both sides of the steaks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the steaks in the pan and cook for 3-4 minutes on each side for medium-rare, or adjust timing for your preferred doneness.
Infuse with Garlic Butter: Add 2 tablespoons of butter, minced garlic, and fresh herbs (thyme or rosemary if using) to the skillet. Tilt the pan and spoon the melted butter over the steaks repeatedly for about 1-2 minutes to infuse flavor. Remove the steaks and let them rest for 5–10 minutes before slicing.
Cook the Tortellini: Meanwhile, cook the tortellini in boiling salted water according to package directions. Drain and set aside.
Make the Alfredo Sauce: Using the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream, then stir in Parmesan and mozzarella cheeses. Continue cooking and stirring until the sauce is thick and creamy. Season with salt, pepper, and a pinch of nutmeg if desired.
Combine Tortellini and Sauce: Toss the cooked tortellini in the creamy Alfredo sauce until evenly coated.
Serve: Plate the cheesy Alfredo tortellini and top with sliced garlic butter steak. Garnish with fresh parsley for a vibrant finish.
Cooking Time: 25 minutes | Servings: 4 | Calories: 650 per serving