Step 1: Pat the steaks thoroughly dry with paper towels. Season generously on both sides with salt and black pepper.
Step 2: Heat a heavy-bottomed skillet (cast iron or stainless steel) over high heat until smoking slightly. Add 1 tablespoon of olive oil to the pan.
Step 3: Carefully place the seasoned steaks in the hot skillet. Sear for 2-4 minutes per side for medium-rare, or longer for desired doneness, until a deep, golden-brown crust forms.
Step 4: Reduce heat to medium. Add 2 tablespoons of butter, fresh rosemary/thyme, and 2-3 crushed garlic cloves to the pan. Tilt the pan and baste the steaks with the melted butter and aromatics for 1-2 minutes.
Step 5: Remove steaks from the pan and transfer to a cutting board. Cover loosely with foil and let rest for 5-10 minutes.
Step 6: In the same skillet, over medium heat, add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn it.
Step 7: Pour in the beef broth and heavy cream. Bring to a gentle simmer, stirring occasionally. Cook for 5-7 minutes, or until the sauce thickens to your desired consistency. Season with salt and pepper.
Step 8: Remove the sauce from the heat. Stir in the grated Parmesan cheese (if using) until melted and smooth.
Step 9: Slice the rested steaks against the grain. Serve immediately, spooning the creamy garlic sauce generously over the sliced steak. Garnish with fresh parsley or chives.