INGREDIENTS:
4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE GARLIC PARMESAN CREAM SAUCE
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth, or more, as needed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup heavy cream, or more, as needed
1/2 cup freshly grated Parmesan
1 ounce cream cheese, at room temperature
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef broth, basil and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, Parmesan and cream cheese until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
Preheat oven to broil. Place an oven-proof skillet in the oven.
Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.