Take your steaks out of the fridge about 30 minutes before cooking. Pat them dry and season generously with salt and black pepper.

Heat a cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.

Sear steaks for 4–5 minutes per side for medium-rare, or to your preferred doneness.

Transfer steaks to a plate, cover loosely with foil, and let them rest.

Reduce skillet heat to medium. Add remaining 2 tablespoons of butter and the minced garlic. Sauté for 30 seconds.

Pour in beef broth and scrape up browned bits from the pan.

Stir in heavy cream, Parmesan cheese, and Italian seasoning. Let simmer until thickened, about 3–4 minutes.

Return steaks to the skillet and spoon sauce over them. Let sit for 2 minutes to warm through.

Garnish with chopped parsley and serve hot.