Preparation

• Remove the steak from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature. Pat it dry thoroughly, then cut it into 1-inch cubes.
• In a large bowl, toss the cubed steak with olive oil, sea salt, and black pepper until evenly coated.
• Heat a heavy-bottomed skillet over high heat until smoking hot. Add half the steak bites in a single layer and sear for 2-3 minutes on each side until a deep brown crust forms. Remove and repeat with the remaining steak.
• Reduce the heat to medium-low and add unsalted butter to the skillet. Once melted, add minced garlic, chopped rosemary, and chopped thyme. Cook for 30-60 seconds until fragrant.
• Return all seared steak bites to the skillet and toss gently in the garlic butter for 1-2 minutes. Remove from heat.
• In a separate saucepan, melt unsalted butter over medium heat. Add minced garlic and cook for 1 minute. Pour in chicken broth and simmer for 1-2 minutes while scraping the pan.
• Reduce the heat and stir in heavy cream, sea salt, black pepper, and nutmeg. Bring to a simmer for 3-5 minutes until thickened.
• Remove from heat and whisk in Parmesan cheese until melted. Adjust seasoning if necessary.
• Combine by tossing steak bites with Parmesan sauce or serve separately. Garnish with chopped parsley.