Step 1

Pat steaks dry and season with salt and pepper then set aside.

Step 2

Heat a large skillet over medium-high heat until hot. Pour in the olive oil, once it's heated add the steaks to the skillet and cook undisturbed on the first side for about 3 minutes then carefully flip each one.

Step 3

Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. For medium, cook 4 to 5 minutes on the second side; for well-done, cook 5 to 6 minutes on the second side.

Step 4

Remove the steaks from the skillet, set aside on a cutting board and cover with foil. (This helps the juices redistribute as the steaks rest).

Step 5

In the same skillet, (there will be juices released from the steak in the pan) add the butter and minced garlic and cook for 1-2 minutes, or until fragrant.

Step 6

Stir in the beef broth and heavy cream, deglazing the pot as you stir. Then add the parmesan cheese, oregano, and thyme and stir together on a low to medium heat.

Step 7

Finally, add the sun dried tomatoes to the skillet and stir until the sauce is well combined. Continue stirring and on a low simmer for 5 minutes as the sauce thickens and bubbles.

Step 8

Add the steak back in for 5 more minutes, spooning the sauce over the steak, until heated through.

Step 9

Garnish with fresh chopped basil and grated parmesan and serve warm over mashed potatoes, rice or your favorite pasta!