Garlic Butter Steak with Cheesy Alfredo Tortellini

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A beautifully seared steak paired with indulgent, cheesy Alfredo tortellini — this Garlic Butter Steak with Cheesy Alfredo Tortellini is dinner decadence at its finest. Picture a tender, juicy steak sliced to reveal a rosy center, set atop a velvety garlic cream sauce, with cheese-filled tortellini nestled around it like golden crowns. It’s a dish that instantly makes any evening feel special, whether it’s a date night, celebration, or just because you crave something incredible.

This recipe balances richness and comfort in the most satisfying way. The steak, crusted perfectly with a garlic butter sear, brings a bold, savory element. Meanwhile, the Alfredo tortellini delivers creamy, cheesy luxury with every bite. Together, they create a harmony of textures and flavors that feels both gourmet and deeply comforting.

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Ingredients for this Garlic Butter Steak with Cheesy Alfredo Tortellini

For the steak:

• 2 ribeye or sirloin steaks (1 to 1.5 inches thick)
• 2 tablespoons olive oil
• 4 tablespoons butter
• 4 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh chopped parsley, for garnish (optional)

For the Alfredo tortellini:

• 9 oz cheese tortellini (fresh or refrigerated)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

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Step 1: Prep and Season the Steaks

Let the steaks rest at room temperature for about 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and black pepper on both sides.

Step 2: Sear the Steaks

In a large skillet over medium-high heat, add olive oil. When the oil is hot, place the steaks in the pan. Sear for about 3-4 minutes per side for medium-rare, adjusting based on thickness and desired doneness.

Step 3: Baste with Garlic Butter

Add the butter and minced garlic to the pan during the last 1-2 minutes of cooking. Tilt the skillet and spoon the melted garlic butter over the steaks repeatedly to enhance flavor. Remove steaks and rest on a cutting board.

Step 4: Cook the Tortellini

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

Step 5: Make the Alfredo Sauce

In the same skillet used for the steak (wipe lightly if needed), melt 2 tablespoons of butter. Add garlic and sauté for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, a pinch of nutmeg if using, and season with salt and pepper.

Step 6: Combine and Serve

Toss the cooked tortellini in the Alfredo sauce. Slice the rested steak and arrange it on a plate with the cheesy tortellini. Drizzle any remaining garlic butter from the pan over the steak, sprinkle with parsley, and serve immediately.

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Frequently Asked Questions

How do I know when my steak is done?

Use an instant-read thermometer for accuracy. Aim for 130°F for medium-rare, 140°F for medium. Always let it rest before slicing.

Can I use frozen tortellini?

Yes! Just cook it according to the package directions before adding to the Alfredo sauce.

What can I use instead of heavy cream?

You can substitute half-and-half or whole milk with an added teaspoon of flour or cornstarch for thickening.

Do I have to use ribeye or sirloin?

Not at all. Filet mignon, New York strip, or even flank steak can work beautifully depending on your preferences.

Is this recipe kid-friendly?

Definitely! If your little ones love cheesy pasta, they’ll enjoy the Alfredo tortellini. You can also skip the pepper garnish for a milder taste.

How can I make this dish spicier?

Add red pepper flakes to the Alfredo sauce or finish with a dash of hot sauce for some heat.

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