Start by boiling a large pot of salted water and cook the tortellini according to package instructions until they’re al dente. It typically takes about 3-5 minutes, depending on whether you’re using fresh or refrigerated.

While the tortellini cooks, season your steak generously with salt, pepper, garlic powder, and smoked paprika.

In a large skillet, heat the olive oil over medium-high heat. Once the oil shimmers, add the seasoned steak. Sear it for about 4-5 minutes on each side or until it reaches your desired doneness. Let it rest after cooking.

In the same skillet, reduce the heat to medium and add the butter. Once melted, toss in the minced garlic and sauté until fragrant, about 30 seconds.

Pour in the heavy cream and whole milk. Stir well to combine and let it simmer gently. As it thickens, add the parmesan cheese, stirring until it melts into a creamy sauce.

Once the tortellini is done, drain it and add it to the skillet, tossing to coat in the heavenly sauce.

Slice the steak against the grain and arrange it over the topped tortellini.

For a finishing touch, sprinkle with chopped parsley, red pepper flakes for heat, and an extra touch of cracked black pepper.