Pat the steak dry and season both sides generously with salt, black pepper, garlic powder, and smoked paprika. Let it rest at room temperature for 10 minutes.

Bring a large pot of salted water to a boil and cook tortellini according to package instructions until just al dente. Reserve 1/4 cup pasta water, then drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the steak and sear for 4 to 5 minutes per side for medium-rare, or to your preferred doneness. Remove the steak to a cutting board and let it rest for 5–8 minutes before slicing thinly against the grain.

Reduce heat to medium. In the same skillet, add 4 tablespoons of butter and let it melt. Add the minced garlic and sauté for 30–45 seconds until fragrant.

Pour in 1 cup of heavy cream and 3/4 cup of whole milk, bringing the mixture to a gentle simmer, scraping the pan to loosen any browned bits.

Stir in 1 1/4 cups of parmesan gradually until fully incorporated and the sauce is smooth. If the sauce feels too thick, loosen with a splash of reserved pasta water.

Add the cooked tortellini to the skillet and toss gently to coat each piece evenly in the sauce.

Fold in the sliced steak, taste, and adjust seasoning with salt and black pepper. Serve hot, garnished with chopped parsley, red pepper flakes for heat, and a crack of black pepper.