Season the steaks with salt and pepper and let them rest at room temperature for 15–20 minutes.

Preheat a skillet over medium-high heat and add butter until it melts and bubbles.

Sear the steaks for 4–5 minutes without moving them until a golden-brown crust forms.

Flip the steaks, add more butter and minced garlic, and baste for another 4–5 minutes until medium-rare temp is reached.

Remove steaks and let them rest for at least 5 minutes.

Prepare the sauce by simmering heavy cream in the skillet, scraping the bottom to deglaze for about 3–4 minutes.

Incorporate the grated Parmesan cheese, whisking until melted and creamy.

Slice the steaks against the grain and serve drizzled with the cream sauce and parsley.