Let’s dive into the heart of the kitchen and bring this recipe to life:

1. Begin by patting your steaks dry with paper towels. Season both sides generously with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it’s shimmering. Add the steaks and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. Transfer the steaks to a plate and cover them with foil to rest.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
4. Pour in the heavy cream and broth, stirring to combine. Let the mixture simmer for about 3-4 minutes until it starts to thicken.
5. Stir in the Parmesan cheese, allowing it to melt into the sauce. Taste and season with additional salt and pepper if needed.
6. Return the steaks to the skillet, spooning the sauce over the top. Let them simmer in the sauce for another 2 minutes.
7. Garnish with fresh parsley before serving, if desired.

Remember, the key to a great steak is patience—let it rest so those flavorful juices can redistribute. My dad always said a rested steak is a happy steak, and I’ve found that bit of wisdom to be deliciously true.