Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Pat the steak dry with paper towels. Season both sides with salt, black pepper, garlic powder, and a light sprinkle of smoked paprika.

Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steak for 3–4 minutes per side for medium-rare (adjust time for desired doneness). Transfer to a cutting board and let rest for 5–7 minutes, then slice thinly against the grain.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30–45 seconds until fragrant, being careful not to brown the garlic.

Pour in heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer — do not boil.

Stir in parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach the desired consistency.

Taste and adjust seasoning with salt, black pepper, and a pinch of smoked paprika if desired. Add red pepper flakes for heat, if using.

Add the cooked tortellini to the sauce and gently toss to coat, warming through for 1–2 minutes.

Return sliced steak to the skillet or arrange on top of the plated tortellini. Sprinkle with chopped parsley and cracked black pepper as garnish.

Serve immediately with extra parmesan at the table.