Take the steak out of the fridge 20 minutes before cooking. Pat it dry with paper towels. Season both sides with salt, black pepper, garlic powder, and a light dusting of smoked paprika.

Bring a large pot of salted water to a boil. Add the tortellini and cook to just shy of the package directions for al dente. Fresh tortellini usually needs less time. Drain and set aside. Save a cup of pasta water.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the steak. Sear for 2-4 minutes per side for medium, depending on thickness. Do not move the steak too much so a crust can form.

Remove the steak to a cutting board and let it rest for 5-10 minutes. Slice the steak thinly across the grain when it is cool enough to cut.

In the same skillet, lower the heat to medium. Add 4 tbsp butter and let it melt. Stir in the minced garlic and cook for 30-60 seconds until it smells fragrant but not brown.

Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and let the mix warm and thicken for 2-3 minutes. Do not boil hard.

Gradually add 1 1/4 cups Parmesan, shredded or freshly grated. Stir until the cheese melts and the sauce becomes smooth. Add a splash of the reserved pasta water if the sauce is too thick.

Taste and add salt and pepper as needed. Add a pinch of red pepper flakes if you want some heat.

Add the drained tortellini to the skillet and toss gently to coat each piece in the sauce. Fold in the sliced steak so it warms in the sauce. Heat for one more minute.