Cowboy Butter Steak Bites & Tortellini Skillet
Equipment
- large pot
- cutting board & sharp knife
- measuring cup
- large cast iron skillet or large deep skillet
- measuring spoons
Ingredients
Steak Bites
- 1 – 1 1/2 lbs sirloin or ribeye steak cut into small bite size pieces
- 1 TBS steak seasoning (I use Kinder's Buttery Steakhouse)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 TBS olive oil
Cowboy Butter Sauce
- 1 stick butter (8 TBS)
- 1 TBS minced garlic
- 1 tsp dijon mustard
- 2 tsp lemon juice
- 2 TBS fresh parsley
Pasta
- 12-14 oz cheese tortellini (refrigerated package)
- 1/2 cup grated parmesan cheese
- 1/2 cup reserve pasta water
Instructions
- Cook tortellini in a large pot of salted (1/2 TBS salt) water per directions on back of package for al dente. Reserve 1/2 cup of the pasta water.Drain pasta and place back into pot. Coat with a drizzle of olive oil and set aside.
- Meanwhile, in a large deep skillet or cast iron skillet heat 2 TBS olive oil.
- Cut steak into small bite size pieces. Season on all sides with steak seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Place seasoned steak pieces into hot skillet and sear on all sides until golden brown and your desired cook temperature is met. Remove from skillet to a plate and set aside.
- Reduce heat to medium and place skillet back on burner. Add butter and allow to melt & sizzle. Scrape bottom of skillet to remove the bits of flavorings from the steak to emerge with butter.
- Stir in minced garlic and cook for 1 minute. Stir in mustard for a depth of flavor and tanginess. Stir in lemon juice. Finally add in the chopped parsley.
- Return the cooked steak and tortellini back to skillet and carefully toss everything in the butter sauce until it's well coated.
- Slowly add in some reserve pasta water to make a glossy & smooth sauce.
- Sprinkle on grated parmesan cheese & stir until melted. Top with additional chopped parsley. Enjoy.