Herb Butter Steak with Creamy Asiago Spinach Tortellini

Instructions

Step 1: Cook the tortellini according to package instructions, then drain and set aside./n
Step 2: Season steaks with salt, pepper, and garlic powder./n
Step 3: Heat olive oil in a skillet over high heat and sear steaks for 3–4 minutes per side until desired doneness./n
Step 4: Add butter, parsley, and thyme to the skillet and spoon the melted herb butter over the steaks./n
Step 5: Remove steaks from skillet and let rest.
Step 6: In the same skillet, melt butter and sauté garlic until fragrant./n
Step 7: Add heavy cream and bring to a gentle simmer./n
Step 8: Stir in Asiago and Parmesan cheese until melted and smooth./n
Step 9: Add spinach and cook until wilted.
Step 10: Toss in the cooked tortellini until fully coated in the sauce./n
Step 11: Slice the steak and serve alongside the creamy tortellini, spooning extra sauce over the top.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to maintain the sauce’s consistency. Steak is best enjoyed fresh but can be reheated carefully to avoid overcooking.