1. Let steaks come to room temperature for 30 minutes and pat dry. Season generously with salt and black pepper.

2. Heat a cast iron skillet over medium-high heat, add olive oil, and sear steaks 3–4 minutes per side.

3. Add butter, crushed garlic, and thyme. Baste the steaks for 1–2 minutes.

4. Use a thermometer to check internal doneness. Remove steaks at 5°F below desired temp and rest under foil.

5. For the sauce, reduce heat and sauté minced garlic in butter for 1 minute in the same pan.

6. Deglaze with broth, add cream and Dijon, and simmer gently until thickened. Season to taste.

7. Slice steak against the grain, top with sauce, and garnish with parsley. Serve hot.