Ingredients:

  • 1.5 lbs sirloin or ribeye steak, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp avocado oil
  • 20 oz refrigerated cheese tortellini
  • 1/4 cup reserved pasta water
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1/2 lemon, juiced and zested

Instructions:

  1. Pat the steak cubes bone-dry with paper towels and season generously with kosher salt and black pepper.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add steak in a single layer and sear for 2 minutes per side until a mahogany-colored crust forms. Remove steak from the pan and set aside.
  3. Cook the refrigerated tortellini according to package instructions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.
  4. In the same skillet used for the steak, melt the unsalted butter over medium heat. Whisk in the minced garlic, Dijon mustard, smoked paprika, and red pepper flakes.
  5. Add the lemon juice, lemon zest, and reserved pasta water to the skillet, whisking constantly to create a glossy, emulsified sauce.
  6. Return the steak bites and cooked tortellini to the pan. Toss thoroughly to coat every piece in the cowboy butter glaze.
  7. Garnish with fresh parsley and thyme and serve immediately.