Melt the butter in a heavy skillet over medium heat.

Add the garlic and cook until the garlic just starts to take on some color.

Let the garlic butter stand at least 2 hours at room temperature.

Rub the steaks with olive oil, and then season with kosher salt & cracked black pepper. Let stand at least 2 hours in the refrigerator.

Preheat your oven to 350.

Heat the skillet over medium-high heat. We want it to be hot enough to sear the steaks, but not so hot to burn the garlic.

Sear the steaks 2-3 minutes on each side.

Transfer the steaks to a baking dish and bake in the oven until they reach 145 degrees (medium rare) or your desired doneness.

Deglaze the skillet with the wine.

Add the basil and oregano and simmer for 5 minutes.

Add the cream to the skillet; stir and simmer until thickened. If the sauce is overcooked, the cream and butter will separate – it will taste fine but it may not look as nice.

Taste and adjust for salt and pepper.

Spoon the sauce over the steaks and serve with fresh bread and a crisp salad.