Bring a large pot of salted water to a boil. Add the 1 lb of refrigerated cheese tortellini and cook for 3 to 4 minutes until plump and floating. Drain, reserving 1/4 cup of the pasta water.

Heat 1 tbsp of avocado oil in a cast iron skillet over medium-high heat until shimmering. Season steak bites with kosher salt and add in a single layer. Sear for 2 minutes to develop a dark brown crust, flip, and cook 1-2 more minutes until medium-rare. Remove from pan.

Reduce heat to medium-low. Melt 4 tbsp of unsalted butter in the skillet. Add 6 cloves of minced garlic and sauté for 30 seconds until light golden and fragrant.

Pour in 1/4 cup of beef broth to deglaze the pan, scraping up any browned bits. Pour in 1 cup of heavy cream, whisk gently, and simmer for 3 to 4 minutes until thickened and glossy.

Gradually whisk in 1/2 cup of freshly grated Parmesan cheese until smooth. Fold in the cooked tortellini until heavily coated. Gently fold the steak bites back in to warm through.

Remove from heat. Garnish generously with 2 tbsp of finely minced fresh green parsley and 1 tsp of coarse cracked black pepper. Serve immediately.