Fill a large pot with water and salt it well. Bring to a rolling boil.

Add the tortellini and cook until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.

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

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Sear the steak 3 to 5 minutes per side for medium rare, or longer for preferred doneness.

Remove the steak to a cutting board and rest for 5 to 10 minutes. Slice thinly against the grain.

In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté 30 to 45 seconds until fragrant.

Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.

Gradually add the Parmesan while stirring until the sauce is smooth. If the sauce becomes too thick, whisk in reserved pasta water until desired consistency is reached.

Return the tortellini and sliced steak to the skillet. Toss gently to coat and warm through. Taste and adjust seasoning.

Plate a nest of tortellini with steak slices fanned across the top and sprinkle with fresh parsley.