Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 1 package of cheese tortellini (fresh or frozen)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Season the steaks with salt and pepper, then heat olive oil in a skillet and cook the steaks for 4-5 minutes on each side.
- Add 2 tablespoons of butter and minced garlic to the pan while cooking, basting the steaks.
- Remove the steaks from the skillet and let them rest.
- Cook the tortellini according to package instructions.
- In the skillet, combine heavy cream, remaining butter, and Parmesan cheese to make the Alfredo sauce.
- Toss the cooked tortellini in the sauce, slice the steak, and serve together.
Notes
- Resting the steak is essential for maintaining juiciness.
- Use freshly grated Parmesan for better flavor in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian
- Diet: Gluten-free (if using gluten-free tortellini)
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 2g
- Sodium: 900mg
- Fat: 55g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg