✓ Prepare the tortellini by bringing a large pot of salted water to a boil and cooking according to package instructions until al dente.

✓ Meanwhile, season the steak with salt, black pepper, garlic powder, and smoked paprika. Let it sit at room temperature for 30 minutes.

✓ Heat olive oil in a large skillet over high heat. Sear the steak on each side for about 4 minutes or until desired doneness is achieved. Remove from the pan and set aside to rest.

✓ In the same skillet, melt butter and add minced garlic, sautéing for about 1 minute until fragrant but not browned. Add heavy cream, whole milk, and parmesan, stirring until smooth and creamy.

✓ Add the cooked tortellini to the sauce and toss gently to coat evenly. Let it simmer for 2-3 minutes until heated through.

✓ Slice the rested steak into thin medallions and arrange around or on top of the tortellini. Garnish with chopped parsley, red pepper flakes (if using), and cracked black pepper.