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Let the steaks sit at room temperature for 15 to 20 minutes. Pat dry and season both sides with salt, black pepper, and garlic powder.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the steaks and cook for 3 to 5 minutes per side, depending on thickness and desired doneness. Remove and let rest.
In the same skillet, add the remaining 1 tablespoon butter and the mushrooms. Cook for 4 to 5 minutes until browned and tender.
Add the garlic and cook for 30 seconds until fragrant.
Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Parmesan cheese, onion powder, and Italian seasoning. Simmer for 3 to 4 minutes until the sauce is smooth and slightly thickened.
Return the steaks to the skillet or spoon the mushroom sauce over the steaks on serving plates.
Sprinkle with parsley if using, then serve hot with mashed potatoes, rice, or roasted vegetables. Store leftovers in the fridge for up to 3 days.