Description
Enjoy a flavorful Cajun Garlic Butter Ribeye Steak paired with rich and creamy Cheesy Alfredo Tortellini. This 35-minute meal combines perfectly seared steaks with indulgent garlic butter and a luscious Parmesan cream sauce tossed with cheese tortellini for a hearty and satisfying dinner.
Ingredients
Scale
Steak and Seasoning
- 2 Ribeye steaks (or substitute sirloin or filet mignon)
- 2 tablespoons Cajun Seasoning (high-quality preferred)
- 4 tablespoons Butter (olive oil can be substituted)
- 3 cloves Garlic, minced
- Salt, to taste
- Black Pepper, to taste
Cheesy Alfredo Tortellini
- 1 package Cheese Tortellini (spinach or mushroom tortellini optional)
- 1 cup Heavy Cream (half-and-half optional)
- 1 cup Parmesan Cheese, grated (or Pecorino Romano)
- 2 tablespoons Fresh Parsley, chopped (basil as alternative)
Instructions
- Preparation: Pat dry the ribeye steaks thoroughly and evenly coat both sides with the Cajun seasoning. Allow the seasoned steaks to rest for 15 minutes to absorb the flavors.
- Searing the Steaks: Heat a skillet over medium-high heat. Place the steaks into the hot pan and sear each side for 3-5 minutes until they reach your desired doneness. Remove steaks and let them rest.
- Garlic Butter Sauce: In the same skillet, reduce heat to medium-low, add the butter and minced garlic. Sauté briefly for about 30 seconds until fragrant. Spoon the garlic butter over the resting steaks to infuse them with flavor.
- Cooking Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente. Drain well.
- Making Alfredo Sauce: In a separate saucepan, combine the heavy cream, butter, and grated Parmesan cheese over medium heat. Stir continuously until the sauce is smooth and slightly thickened, about 3-4 minutes.
- Combining Tortellini and Sauce: Add the drained tortellini to the Alfredo sauce. Toss gently to coat all the pasta evenly with the creamy sauce.
- Serving: Slice the rested steaks against the grain into thin strips. Plate the cheesy Alfredo tortellini and top with sliced steak. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Allowing the steak to rest after searing ensures juicy, tender meat.
- Use freshly grated Parmesan for the best flavor in the Alfredo sauce.
- Substitute olive oil for butter if dairy-free is preferred.
- Adjust Cajun seasoning level to suit your spice preference.
- Serve with a side salad or steamed vegetables for a complete meal.
