Description
A hearty and flavorful one-skillet dish combining juicy garlic butter steak with tender cheese ravioli, infused with aromatic herbs and beef broth for a rich, satisfying meal perfect for a quick weeknight dinner.
Ingredients
Scale
Steak and Ravioli
- 1 lb steak (sirloin or ribeye)
- 1 package cheese ravioli (about 9-12 oz)
Garlic Butter Sauce
- 4 cloves garlic, minced
- 4 tbsp butter
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Cook the steak: Heat olive oil in a skillet over medium-high heat. Season the steak generously with salt and pepper on both sides. Place the steak in the hot skillet and cook for 4-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the skillet and set it aside to rest, allowing the juices to redistribute.
- Make the sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add the minced garlic and cook until fragrant, about 1-2 minutes. Pour in the beef broth, then add dried thyme and rosemary. Stir everything together to combine and simmer briefly to develop a rich, aromatic sauce.
- Cook ravioli: Add the cheese ravioli directly to the garlic butter sauce in the skillet. Cook according to the package instructions, usually about 3-5 minutes, allowing the ravioli to absorb the buttery, herby sauce and become tender. Stir gently occasionally to prevent sticking and ensure even cooking.
- Finish the dish: Slice the rested steak into thin strips. Return the sliced steak to the skillet and gently toss with the ravioli and sauce until well combined and heated through. Garnish with fresh parsley and serve immediately while hot.
Notes
- Choose a steak cut like sirloin or ribeye for best flavor and tenderness.
- Use fresh garlic for a more robust and fragrant sauce.
- Do not overcook the ravioli to avoid them becoming mushy.
- Letting the steak rest before slicing keeps it juicy.
- Fresh parsley adds a bright finish but can be substituted with basil or oregano if preferred.
