Take your steaks out of the fridge about 30 minutes before cooking. This helps them cook more evenly. Pat them dry with paper towels and season generously with salt and black pepper.

Heat a heavy skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the pan is hot, carefully lay the steaks down. Cook for about 4–5 minutes on each side for medium-rare, or adjust to your preferred doneness.

Once your steaks are cooked, transfer them to a plate and loosely cover with foil. Let them rest while you make the sauce.

In the same pan, lower the heat and add the remaining 2 tablespoons of butter. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the beef broth and scrape up any flavorful bits. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer gently until it thickens.

Place your rested steaks back into the skillet, spooning some of the sauce over them. Let them bathe in the sauce for a minute or two.