Pat the steak dry, then season generously on all sides with salt, black pepper, garlic powder, and a light dusting of smoked paprika. Let rest 10 minutes at room temperature.

Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

Heat 2 tbsp olive oil in a large skillet over high heat until shimmering. Add the steak and sear 3–4 minutes per side for medium-rare (adjust for thickness). Remove to a cutting board to rest 5–7 minutes, then slice thinly against the grain.

In the same skillet over medium heat, reduce heat to medium-low and add 4 tbsp butter. Once melted, add the minced garlic and cook 30–45 seconds until fragrant (don’t brown).

Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Bring to a gentle simmer—do not boil—to prevent splitting the cream.

Stir in 1 1/4 cups grated parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like heat.

Add the drained tortellini and sliced steak into the sauce, tossing gently to coat and heat through (1–2 minutes). Finish with chopped parsley and a crack of black pepper.

Serve immediately: Plate in warmed bowls and sprinkle additional parmesan or red pepper flakes as desired.