Prep Your Steaks

Take the steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature. Pat both sides completely dry with paper towels. Season generously with coarse salt and black pepper.

Sear to Perfection

Heat a heavy cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the pan is smoking hot and the butter has melted, carefully lay the steaks down. Cook undisturbed for about 4–5 minutes on each side for a perfect medium-rare crust (adjust time for your preferred doneness).

Rest the Meat

Transfer the cooked steaks to a clean plate and loosely tent them with aluminum foil. Let them rest while you prepare the sauce to lock in the juices.

Deglaze and Build the Sauce

In the same skillet (keeping all the flavorful browned bits), lower the heat to medium. Add the remaining 2 tablespoons of butter. Toss in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown or burn.

Pour in the beef broth and immediately scrape the bottom of the pan with a wooden spoon to release the caramelized drippings.

Simmer and Thicken

Stir in the heavy cream, freshly grated Parmesan cheese, and Italian seasoning. Allow the sauce to simmer gently for 3 to 4 minutes, stirring occasionally, until it reduces and thickens into a creamy consistency.

Combine and Serve

Place your rested steaks (and any juices that accumulated on the plate) back into the skillet. Spoon the creamy garlic sauce over the top of the steaks. Let them bathe in the sauce for 1 minute to reheat. Plate immediately, drizzle with extra pan sauce, and garnish with fresh chopped parsley. Enjoy!