Steak with Creamy Tortellini

Take the steak out of the fridge 1 hour before cooking.

Pat the steak dry with paper towels.

Season the steak generously with salt.

Set the steak aside at room temperature.

Fill a pot with salted water.

Place the pot on high heat to bring to a boil.

In a separate pan over medium heat, melt 1 tablespoon of butter.

Add 1 pressed garlic clove, a pinch of salt, black pepper, and chili flakes.

Cook for 1 minute until fragrant.

Pour 100 milliliters of cream into the pan with the garlic butter.

Simmer until the sauce thickens.

Once the pot of water reaches a boil, add 500 grams of spinach and ricotta tortellini.

Cook for 2 minutes (according to the package instructions).

Drain the cooked tortellini.

Toss the tortellini into the prepared cream sauce.

Preheat a stainless steel pan over high heat.

Drop a few splashes of water on the pan surface.

When the water beads into rolling spheres, the pan is properly heated.

Add 1 tablespoon of beef tallow to the hot pan.

Let the tallow melt completely.

Place the steak into the pan.

Cook for 45 seconds on the first side.

Flip the steak.

Cook for 45 seconds on the second side.

Repeat the previous two steps (flip and cook for 45 seconds) one more times for a total of 3 minutes sear time.

Remove the steak briefly from the pan.

Lower the heat to medium-low.

Add 1 tablespoon of butter, 1 smashed garlic clove, fresh rosemary, and fresh thyme to the pan.

Return the steak to the pan.

Baste the steak in the foaming aromatic butter for 1 minute on each side.

Transfer the steak to a cutting board.

Let the steak rest for 5 minutes, so the juices redistribute throughout the meat.

Slice the steak into thin strips.

Serve the sliced steak next to the warm, creamy tortellini.