Allow the steak to rest at room temperature for 30 minutes; season generously with salt and pepper.

In a skillet over medium-high heat, melt 2 tablespoons of butter until bubbling. Sear the steak for 4-5 minutes on each side for medium-rare.

During the last minute of cooking, add minced garlic, spooning buttery juices over the meat.

Transfer the steak to a plate to rest. In the same skillet, add heavy cream and Parmesan cheese over low heat; stir until melted and smooth.

Slice the rested steak against the grain, drizzle with sauce, and serve immediately.