Tender Garlic Butter Steak with Cheesy Alfredo Tortellini

Ingredients:

For the Steak:

2 ribeye or sirloin steaks (about 1 inch thick)

2 tbsp olive oil

4 tbsp butter, divided

4 cloves garlic, minced

1 tsp fresh thyme or rosemary (optional)

Salt and black pepper, to taste

For the Alfredo Tortellini:

18 oz cheese tortellini (fresh or refrigerated)

2 tbsp butter

1 cup heavy cream

1 cup grated Parmesan cheese

½ cup shredded mozzarella cheese

2 cloves garlic, minced

Salt and black pepper, to taste

¼ tsp nutmeg (optional for added depth)

Fresh parsley, chopped (for garnish)

Directions:

Season the steaks generously with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or longer to your desired doneness.

Add 2 tablespoons of butter to the skillet along with minced garlic and thyme or rosemary (if using). Baste the steaks with the melted butter and garlic for about 1-2 minutes. Remove the steaks and let them rest for 5-10 minutes before slicing.

Meanwhile, cook the tortellini according to package instructions. Drain and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Continue stirring until the cheese is melted and the sauce is creamy. Season with salt, pepper, and nutmeg to taste.

Add the cooked tortellini to the skillet, tossing to coat with the creamy sauce.

Serve the cheesy Alfredo tortellini with the sliced steak on top, garnished with fresh parsley.

Cooking Time: 25 minutes | Servings: 4 | Calories: ~650 per serving