Description

Savor the rich and bold flavors of this Indulgent Cajun Garlic Butter Steak paired with creamy, cheesy Alfredo tortellini. Tender ribeye steaks are perfectly seared and seasoned with spicy Cajun seasoning, then topped with a luscious garlic butter sauce. Served alongside homemade Alfredo-coated cheese tortellini, this recipe is a guaranteed crowd-pleaser for dinner lovers seeking a decadent yet approachable meal.

Ingredients

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Steak and Seasoning

2 pieces Ribeye Steaks (Choose high-quality cuts for tenderness)
2 tablespoons Cajun Seasoning (Opt for fresh seasoning for best results)
2 tablespoons Butter (Feel free to substitute with olive oil for a lighter option)
2 cloves Garlic (minced) (Fresh garlic is preferable)
Salt & Black Pepper (to taste, adjust according to your taste)

Cheesy Alfredo Tortellini

1 package Cheese Tortellini (Look for fresh or high-quality frozen options)
1 cup Heavy Cream (You can use whole milk for a lighter sauce)
1 cup Parmesan Cheese (grated) (Freshly grated is optimal)
2 tablespoons Butter
2 tablespoons Fresh Parsley (chopped) (For garnish)

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Instructions

Prepare and Season Steaks: Pat the ribeye steaks dry with paper towels to ensure a good sear. Coat both sides generously with Cajun seasoning, then let them rest for about 10 minutes to absorb the flavors.
Sear the Steaks: Heat a skillet over medium-high heat and add a tablespoon of oil. Sear the steaks for 3-5 minutes on each side, cooking to your desired level of doneness, to form a flavorful crust.
Make Garlic Butter: Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Drizzle this garlic butter over the resting steaks to enhance flavor.
Cook Tortellini: Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, around 3-5 minutes. Drain carefully and set aside.
Prepare Alfredo Sauce: Using the same pot, combine the heavy cream and 2 tablespoons of butter over medium heat. Stir until the butter melts, then add grated Parmesan cheese and mix until the sauce is smooth and creamy.
Toss Tortellini in Sauce: Add the cooked tortellini to the Alfredo sauce and toss gently to coat all pieces evenly. Let it cook together for an additional minute over low heat to meld flavors.
Slice and Serve: Slice the rested steak thinly against the grain for tenderness. Serve the sliced steak atop the cheesy Alfredo tortellini, garnished generously with fresh parsley and a drizzle of extra garlic butter from the skillet.

Notes

Resting the steak after seasoning and searing helps retain juiciness and improves flavor.
Use fresh garlic and freshly grated Parmesan for the best aromatic and flavorful results.
Adjust Cajun seasoning amount based on your spice tolerance.
Substitute whole milk for heavy cream in the Alfredo sauce for a lighter version, though it will be less rich.
Serve immediately for best texture and flavor.