In a large skillet, heat butter over medium heat. Add the garlic and sauté until tender and fragrant, about 1 minute.

Turn the heat up to medium high and add the chicken broth to the skillet. Bring to a boil while stirring. Slowly stir in heavy whipping cream, continuing to boil and stir for 1 minute.

Reduce heat and add parmesan cheese, rosemary and pepper. Stir the sauce and cook until cheese is melted and sauce starts to thicken.

Remove from heat and pour sauce over prepared steaks.