Ingredients
- 20 oz cheese tortellini (Fresh or refrigerated)
- 1 lb steak (sirloin or ribeye)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
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Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside while keeping it warm.
- Pat the steak dry and season it generously with salt, black pepper, garlic powder, and smoked paprika. Let it sit at room temperature for 10 minutes.
- Heat a heavy skillet over high heat and add the olive oil. When the oil shimmers, add the steak and sear for 2 to 3 minutes per side for medium rare.
- Transfer the steak to a cutting board and let it rest for 5 to 7 minutes before slicing thinly against the grain.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds.
- Pour in the heavy cream and whole milk, stirring to combine and scraping up any bits from the pan. Allow the sauce to simmer for 3 to 5 minutes until it thickens slightly.
- Gradually stir in the parmesan until the sauce becomes smooth and glossy. Adjust seasoning with salt and pepper and add red pepper flakes if desired.
- Add the cooked tortellini and sliced steak to the skillet, tossing gently to coat everything in the sauce, warming through for 1 to 2 minutes.
- Plate the pasta and sprinkle with chopped parsley and cracked black pepper before serving immediately.
Notes
- Letting the steak rest is crucial for juiciness. Avoid burning the garlic for the best flavor in the sauce.