Cook the tortellini in a large pot of salted boiling water for 3-5 minutes until they float and are al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season steak and sear for 3-5 minutes per side. Remove and let rest.

Lower heat and add butter to the skillet. Once melted, add garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream and whole milk, stir and let simmer for 3-4 minutes until slightly thickened.

Whisk in Parmesan cheese until melted and smooth. Adjust seasoning as necessary.

Slice the steak and return it to the skillet. Add the tortellini and toss to coat in the sauce.

Garnish with parsley, cracked black pepper, and red pepper flakes. Serve warm.