Pre-heat oven 375 degrees.
Bring strip steak to room temperature, pat dry, and drizzle with olive oil.
Season steak with salt, pepper, creole seasoning, garlic powder, onion powder, and smoked paprika.
Massage seasoning into steak and set aside.
Heat cast-iron skillet on medium-high and then coat with canola oil.
Sear steak on each side until charred on both sides (about 5 minutes per side).
Turn off the heat and add butter, garlic, and fresh herbs to the pan.
Spoon melted butter over the steak for 1 minute.
Put steak in the oven and continue to cook until the desired temperature is achieved, about 5 minutes for medium well.
Remove steak from oven put on a plate and set aside to rest.
For garlic and herb cheese sauce
In a non-stick pan on medium heat, melt butter with a drizzle of olive oil and then add onions to sweat for 5 minutes.
Once onions are soft and fragrant, add heavy cream and cheese. Stir until cheese is melted.
Turn heat to low and bring sauce to a light simmer.
Season with dried thyme, Creole seasoning, salt, and pepper.
Turn off the heat on sauce once thickened, after about 5 minutes.