Tender Garlic Butter Steak with Cheesy Alfredo Tortellini
Ingredients:
For the Steak:
2 ribeye steaks (or sirloin), about 1-inch thick
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, smashed
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and black pepper to taste
For the Alfredo Tortellini:
1 (20 oz) package refrigerated cheese tortellini
2 tablespoons butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 ½ cups grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Let steaks sit at room temperature for 20 minutes. Season both sides generously with salt and pepper.
Heat olive oil in a cast-iron skillet over high heat. Sear steaks for 3-4 minutes per side, depending on thickness and desired doneness.
Reduce heat to medium-low. Add butter, garlic, rosemary, and thyme to the pan. Baste steaks with melted garlic herb butter for 1-2 more minutes.
Remove steaks and let rest for 5 minutes, covered loosely with foil.
While steaks rest, cook tortellini according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until sauce is smooth and thickened. Season with salt and pepper.
Add cooked tortellini to the sauce, stirring to coat evenly.
Plate tortellini and top with sliced garlic butter steak. Garnish with chopped parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 675 kcal | Servings: 2-3 servings
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