Garlic Butter Steak with Cheesy Alfredo Tortellini
A delicious dish that combines the rich flavors of steak with creamy pasta, perfect for special dinners.
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.
Notes
For the best steak, choose a piece with good marbling. Let the steak rest after cooking for the best results. Use fresh garlic for the best flavor. Adjust sauce thickness with reserved pasta water.