Bring Your Steaks to Room Temperature: Start by letting your steaks sit out for about 30 minutes to ensure even cooking.

Pat Dry and Season: Use paper towels to pat the steaks dry. Liberally season them with salt and pepper on both sides.

Oil Up the Steaks: Brush 1 tablespoon of olive oil over the steaks, making sure both sides are nicely coated.

Preheat the Pan: Heat a sauté pan over medium heat for about 2 minutes.

Sear the Steaks: Place the seasoned steaks in the hot pan and sear for 3-4 minutes on each side until they develop a golden brown crust. Aim for an internal temperature of 130-140 degrees Fahrenheit for medium-rare. Remove them from the pan and set aside.

In the same pan, add the remaining tablespoon of olive oil and the minced garlic. Cook for 1-2 minutes, stirring frequently to avoid burning the garlic.

Add the Mushrooms and Butter: Toss in the sliced mushrooms and butter. Cook for about 3-4 minutes until they begin to brown.

Deglaze with Chicken Broth: Pour in the chicken broth, using a rubber spatula to scrape the brown bits off the bottom of the pan.

Introduce Seasonings: Add red pepper flakes and thyme to the broth, bring it to a boil, then reduce to a simmer, covering for the first 4 minutes. Uncover and simmer for another 4 minutes to allow the stock to reduce.

Incorporate the Cream: Once the stock has reduced, turn the heat back up to medium, then mix in the heavy cream and garlic granules. Stir continuously for 1-2 minutes while simmering.

Add the Parmesan: Stir in the grated Parmesan cheese until melted and combined.

Return Steaks to the Pan: Place the seared steaks back into the rich sauce until they reach your desired doneness.

Finish and Serve: Spoon the sauce over the steaks and sprinkle with fresh chopped basil.