Remove steaks from the refrigerator 30 minutes before cooking. Pat dry with paper towels. Season generously with salt and pepper.

Heat a cast iron or heavy-bottomed skillet over medium-high heat. Add olive oil and heat until shimmering.

Place steaks in the hot pan. Sear for 3–4 minutes per side for medium-rare (5–6 minutes for medium), without moving them.

After flipping, add butter to the pan. When it melts, add garlic and cook briefly.

Tilt the pan and spoon the melted garlic butter over the steaks for the final 1–2 minutes of cooking.

Transfer to a plate and tent with foil. Let rest 5–10 minutes.

Pour off excess fat, keeping about 1–2 tbsp with the garlic. Return pan to medium heat, add broth, and scrape up brown bits. Reduce for 1 minute.

Stir in heavy cream. Simmer 2–3 minutes until thickened. Add Parmesan if using. Adjust seasoning.

Slice steaks against the grain. Spoon sauce over top and garnish with parsley.