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.

Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute.

Using tongs, flip, and cook for an additional 60 seconds.

Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once.

Let rest for 3-5 minutes.

Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.