Heat a cast iron skillet over medium-high heat. If you don't have a cast iron skillet, use the heaviest skillet that you do have.
Add vegetable oil and heat until shimmering.
In the meantime, prepare the steaks by seasoning them with coarse salt, pepper, onion powder, oregano, and paprika. Rub in the seasoning with your fingers.
Add 1/2 tablespoon butter to the skillet and stir in the Italian seasoning and smashed garlic.
Add steaks to the skillet and sear the steaks in batches for about 1 to 2 minutes per side.
Use remaining butter only if needed to finish cooking the second batch of the steaks.
Transfer steaks to a plate and keep covered. Discard garlic, but don't discard the pan juices.
Return skillet to the stove and set over medium heat; carefully stir in beef broth and cognac and scrape up all the browned bits off the bottom of the skillet.
Cook for 3 to 4 minutes to reduce the liquid by half.
Whisk in heavy cream; continue to whisk until completely incorporated.
Cook for 3 minutes, or until sauce is thickened and creamy.
Taste for seasonings and adjust accordingly.
Return steaks back to the skillet.
Spoon sauce over the steaks.