Pat the steaks dry with paper towels. Season both sides with salt, pepper, and garlic powder. Let them rest at room temperature for 20 minutes.

Heat a large cast-iron skillet or heavy pan over medium-high heat for 2–3 minutes. Add olive oil and swirl to coat the pan.

Place the steaks in the hot skillet and sear for 3–5 minutes per side, depending on thickness and desired doneness.

Reduce heat to medium. Add butter and minced garlic to the pan. Spoon the melted garlic butter over the steaks for 1–2 minutes.

Transfer the steaks to a plate and loosely cover with foil. Let them rest for 5–10 minutes while you make the sauce.

In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds, stirring constantly.

Pour in the heavy cream and stir, scraping up the browned bits from the bottom of the pan. Simmer gently for 3–4 minutes.

Stir in Parmesan cheese, Dijon mustard, Italian seasoning, black pepper, and a pinch of salt. Cook for 2–3 minutes, until smooth and slightly thickened.

Slice the steak against the grain, then spoon the Parmesan cream sauce over the top.

Sprinkle with parsley or chives and serve warm with roasted potatoes, green beans.