Step 1: Generously season both sides of the steaks with salt and black pepper. Let them sit at room temperature while you prep your other ingredients. This helps the meat cook more evenly.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 3–4 minutes on each side for medium-rare. If you prefer your steak more well done, cook a little longer. Adjust the time based on thickness and desired doneness.

Step 3: Add 2 tablespoons of butter to the skillet. Toss in the minced garlic and fresh herbs (thyme or rosemary if using). Tilt the skillet slightly and use a spoon to baste the melted garlic butter over the steaks for 1–2 minutes. This step adds tons of flavor. Remove the steaks and let them rest for 5–10 minutes on a cutting board.

Step 4: While the steak is resting, cook the cheese tortellini in a separate pot according to the package directions. Once cooked, drain and set aside.

Step 5: In the same skillet used for the steak, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream, Parmesan, and mozzarella. Continue stirring until the cheeses melt and the sauce turns smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired.

Step 6: Add the drained tortellini into the skillet and toss well to coat it in the Alfredo sauce.

Step 7: Slice the rested steak and serve it on top of the cheesy Alfredo tortellini. Garnish with chopped fresh parsley. Serve warm.