Let the steaks come to room temperature for about 20 minutes.

Generously season both sides with salt and pepper.

Heat a large skillet over medium-high heat and add 2 tablespoons of butter.

Once the butter melts and froths, add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare.

After cooking, let the steaks rest on a plate tented with aluminum foil.

In the same skillet, reduce heat to medium and add the remaining butter until it melts.

Add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream, stirring gently and bringing it to a bubble.

Reduce heat further and whisk in the grated parmesan until melted.

Season with salt and pepper to taste.

Slice the rested steaks and drizzle the sauce over the top.

Garnish with chopped fresh parsley.