Pat the New York strip steaks very dry with paper towels – this is key for a good sear! Season generously on all sides with kosher salt and freshly ground black pepper. Let them rest at room temperature for 15-20 minutes while you get your other ingredients ready.

Heat the olive oil in a large cast-iron skillet (or a heavy-bottomed pan) over medium-high heat until it's shimmering and just starting to smoke. Carefully place the seasoned steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare doneness (target internal temperature 130-135°F). During the last minute of cooking, add 1 tablespoon of unsalted butter to the pan and use tongs or a spoon to baste the steaks with the melted butter and pan juices.

Transfer the seared steaks to a cutting board, tent them loosely with foil, and let them rest for at least 5-10 minutes. This resting period allows the juices to redistribute, ensuring a tender and juicy steak.

While the steaks are resting, reduce the heat under the skillet to medium. Add the remaining 1 tablespoon of unsalted butter to the pan. Add the minced garlic and chopped sun-dried tomatoes and sauté for 1-2 minutes until the garlic is fragrant.

Pour in the chicken broth and bring it to a simmer, using a wooden spoon or spatula to scrape up any delicious browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the liquid has reduced slightly.

Stir in the heavy cream and bring the sauce to a gentle simmer. Continue to cook, stirring occasionally, for 3-5 minutes until the sauce has thickened to your desired consistency.

Stir in the fresh spinach and cook until it’s just wilted, about 1-2 minutes. Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.

Slice the rested steaks against the grain into thick pieces. Arrange the sliced steak on plates and spoon the warm Tuscan cream sauce generously over the top. Serve immediately and enjoy!