why make this recipe
Garlic Butter Steak with Cheesy Alfredo Tortellini is a delicious dish that combines the rich flavors of steak with creamy pasta. This recipe is perfect for a special dinner or when you want to impress your family and friends. The garlic butter adds a wonderful aroma and taste to the steak, while the cheesy tortellini provides a comforting side that everyone loves.
how to make Garlic Butter Steak with Cheesy Alfredo Tortellini
Ingredients :
- 1 ribeye or sirloin steak (about 8-10 oz)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 9 oz fresh or frozen cheese tortellini
- 1 cup heavy cream
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
Directions :
- Pat the steak dry with paper towels, then season both sides generously with salt and black pepper. Let it rest at room temperature while preparing other ingredients to ensure even cooking.
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain well, reserving 1 cup of pasta water for sauce adjustment if needed, and set aside.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add the steak and cook for 3-4 minutes per side depending on thickness for medium-rare doneness. Remove the steak from the pan and tent loosely with foil to rest.
- Reduce heat to medium, add butter to the same pan used for steak. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it. This garlic butter will be drizzled over the steak later.
- In a separate saucepan, combine heavy cream, milk, and grated Parmesan over medium heat. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste. If the sauce is too thick, thin gently with reserved pasta water a splash at a time.
- Gently toss the cooked tortellini in the Alfredo sauce to coat every piece evenly, creating a creamy, cheesy pasta.
- Slice the rested steak thinly against the grain. Drizzle the garlic butter from the pan over the steak slices, then plate alongside the cheesy Alfredo tortellini. Sprinkle chopped fresh parsley on top and serve immediately.
how to serve Garlic Butter Steak with Cheesy Alfredo Tortellini
Serve this dish hot, with the steak placed nicely beside the cheesy tortellini. A sprinkle of fresh parsley on top adds a beautiful touch. You can pair it with a fresh salad or some crusty bread for a complete meal.
how to store Garlic Butter Steak with Cheesy Alfredo Tortellini
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm in a skillet over medium heat or in the microwave until heated through.
tips to make Garlic Butter Steak with Cheesy Alfredo Tortellini
- For the best steak, choose a piece with good marbling, as this adds flavor and tenderness.
- Let the steak rest after cooking, so the juices stay inside when you cut into it.
- Use fresh garlic for the best flavor in the garlic butter.
- Adjust the thickness of the Alfredo sauce by adding more or less reserved pasta water to your liking.
variation (if any)
You can add vegetables like spinach or peas to the Alfredo sauce to make it even more flavorful. Additionally, try using different types of cheese in the sauce, such as Romano or Asiago, for a twist.
FAQs
Can I use a different type of pasta?
Yes, you can use any kind of pasta you like. Just adjust the cooking time according to the pasta you choose.
How do I know when the steak is medium-rare?
A medium-rare steak should have an internal temperature of about 130-135°F (54-57°C). A meat thermometer can help you get it just right.
Can I make this recipe ahead of time?
You can prepare the tortellini and Alfredo sauce in advance. However, it’s best to cook the steak fresh right before serving for the best texture and flavor.
Garlic Butter Steak with Cheesy Alfredo Tortellini
Ingredients
For the Steak
- 1 piece ribeye or sirloin steak (about 8-10 oz)
- to taste Salt
- to taste Black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
For the Alfredo Tortellini
- 9 oz fresh or frozen cheese tortellini
- 1 cup heavy cream
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- to taste Salt and pepper
- 2 tbsp fresh parsley, chopped
Instructions
Preparation
- Pat the steak dry with paper towels, then season both sides generously with salt and black pepper. Let it rest at room temperature while preparing other ingredients.
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
Cooking
- Heat olive oil in a skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare. Remove from pan and tent with foil to rest.
- Reduce heat to medium, add butter to the pan, then stir in minced garlic and cook for about 30 seconds until fragrant.
- In a separate saucepan, combine heavy cream, milk, and grated Parmesan over medium heat. Stir continuously until the cheese melts and sauce thickens slightly. Season with salt and pepper. Thin with reserved pasta water if necessary.
- Toss the cooked tortellini in the Alfredo sauce to coat evenly.
- Slice the rested steak thinly against the grain, drizzle garlic butter over the steak, and plate with the cheesy tortellini. Sprinkle with fresh parsley.