1. Pat steaks dry with paper towels and season both sides with salt and pepper.

2. Heat olive oil in a cast iron skillet over medium-high heat.

3. Sear steaks for 3-4 minutes per side or until desired doneness.

4. Add 1 tablespoon butter in the last minute of cooking and baste steaks.

5. Remove steaks and let them rest on a plate.

6. In the same skillet, reduce heat to medium and melt remaining 1 tablespoon of butter.

7. Add minced garlic and sauté for 1 minute until fragrant.

8. Pour in beef broth and deglaze the pan, scraping up browned bits.

9. Stir in heavy cream and bring to a gentle simmer for 3-4 minutes.

10. Add grated parmesan and stir until smooth and thickened.

11. Season sauce with additional salt and pepper if needed.

12. Slice the rested steak and spoon creamy garlic sauce over the top.

13. Garnish with fresh parsley and serve immediately.