Begin by patting the steaks dry and placing them on a wire rack. Season both sides generously with salt.

Heat a skillet or cast iron pan over high heat. Once hot, add oil and then place the steaks in the pan. Cook for 1-2 minutes on each side, flipping once, until they reach your preferred level of doneness. Remove the steaks from the pan and let them rest for 5-10 minutes.

Using the same pan, add the mushrooms and a pinch of salt. Sauté for 1 minute. Then add a knob of butter and continue to cook until the mushrooms are browned and softened.

Stir in the minced garlic and freshly chopped rosemary, and cook for an additional minute.

Pour in the water, season with salt and pepper, and stir well. Then, add the heavy cream and bring the mixture to a gentle simmer. Once the sauce is heated through and has started to thicken slightly, add parsley and turn off the heat.

For serving, optionally slice the steaks in half. Plate the steaks and spoon the creamy mushroom sauce over them.