Pat the steaks dry with paper towels. Season both sides evenly with salt and pepper. Let them sit at room temperature for 20–30 minutes if refrigerated.

Heat a large skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tablespoons butter and let it foam and start to brown lightly.

Add the steaks to the skillet in a single layer. Don’t move them; sear for about 4–5 minutes on the first side for good crust formation.

Flip the steaks with tongs, add the remaining 2 tablespoons butter and the minced garlic to the pan. Spoon butter over the steaks as the garlic softens. Cook for about 4–5 more minutes for medium-rare.

Remove the steaks to a cutting board and let them rest for 5 minutes.

Lower the heat to medium. Pour the heavy cream into the same skillet and whisk, scraping up any browned bits from the bottom.

Stir in the grated Parmesan and continue whisking until the sauce thickens, about 3–4 minutes. Taste and season with salt and pepper as needed.

Slice the steaks against the grain, plate them, and drizzle with the Parmesan cream sauce. Garnish with chopped parsley and serve immediately.