Description
A hearty and indulgent dinner featuring juicy pan-seared steak served alongside cheesy tortellini in a creamy garlic Parmesan sauce.
Ingredients
- 2 ribeye or sirloin steaks (about 1-inch thick)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (optional)
- Salt and black pepper, to taste
- 1 (20 oz) package cheese tortellini
- 1 tbsp olive oil (for pasta)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a pot of salted water to a boil. Cook tortellini according to package directions. Drain, toss with 1 tbsp olive oil, and set aside.
- Season steaks generously with salt and pepper on both sides.
- Heat olive oil in a cast-iron skillet over medium-high heat. Add steaks and cook 3–4 minutes per side for medium-rare, or to desired doneness.
- Add butter, garlic, and thyme/rosemary to the skillet. Tilt pan and spoon melted butter over steaks for 1–2 minutes.
- Remove steaks and let rest for 5 minutes before slicing.
- In the same skillet, add heavy cream and Parmesan. Stir until sauce thickens, about 3–4 minutes. Add crushed red pepper flakes if desired.
- Toss cooked tortellini in the sauce until well coated.
- Serve sliced steak alongside creamy tortellini and garnish with fresh parsley.
Notes
- Use steak drippings in the sauce for extra flavor.
- Substitute Alfredo sauce if you prefer a shortcut.
- Pair with garlic bread or a crisp green salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Pan-Seared & Stovetop
- Cuisine: American-Italian