Description
This Garlic Butter Steak with Cheesy Alfredo Tortellini recipe brings together the richness of seared, juicy steak basted in garlic butter and the comforting creaminess of cheese-filled tortellini tossed in a homemade Alfredo sauce. It’s an indulgent, restaurant-quality meal perfect for a special night at home.
Ingredients
Scale
- 2 ribeye steaks (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 10 oz cheese tortellini
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter (for sauce)
- 1 garlic clove, minced (for sauce)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Bring a pot of salted water to a boil. Cook cheese tortellini according to package instructions (about 3–4 minutes). Drain and set aside.
- In a saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream and simmer for 3–4 minutes. Add Parmesan cheese and stir until melted and creamy. Season with salt and pepper. Keep warm.
- Pat steaks dry and season generously with salt and pepper.
- Heat olive oil in a cast iron skillet over high heat. Sear steaks for 3–4 minutes per side for medium-rare.
- In the last minute of cooking, add 4 tablespoons butter and smashed garlic to the skillet. Baste steaks with melted garlic butter.
- Remove steaks and let rest for 5 minutes before slicing.
- Toss cooked tortellini in Alfredo sauce. Plate pasta and top with sliced steak. Garnish with parsley and additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes