Remove the steaks from the refrigerator about 30 minutes before cooking so they come closer to room temperature, which helps them cook more evenly. Pat them dry with paper towels and season generously with salt on both sides.

Heat a large skillet, preferably cast iron, over medium-high heat and add the olive oil. Once the oil is shimmering, add the steaks and sear for 3 to 4 minutes per side for medium-rare, adjusting the time to suit your preferred doneness.

During the final minute of cooking, add the butter and fresh herbs to the skillet and spoon the melted butter over the steaks to baste them.

Transfer the steaks to a plate or cutting board, tent loosely with foil, and let them rest for 5 to 10 minutes.

Reduce the heat to medium and, in the same skillet, add the butter and garlic, cooking for about 30 seconds until fragrant.

Pour in the beef broth to deglaze the pan, scraping up the browned bits from the bottom.

Stir in the heavy cream and Parmesan cheese and cook for 2 to 3 minutes, stirring, until the sauce is smooth and slightly thickened, then taste and season with salt as needed.

Return the steaks and any accumulated juices to the pan, or spoon the sauce over the steaks when serving.