1. Prepare the Steak

• Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
• Pat the steaks dry with paper towels to remove excess moisture. Season generously with salt and black pepper on both sides.

2. Sear the Steak

• Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add olive oil to coat the pan.
• Place the steaks in the pan and sear for 3-4 minutes per side (for medium-rare), adjusting the time for your preferred doneness.
• In the last minute of cooking, add butter, smashed garlic, and rosemary (or thyme). Tilt the pan slightly and spoon the garlic butter over the steaks repeatedly.
• Remove the steaks from the pan and let them rest for at least 5 minutes while you make the sauce.

3. Make the Creamy Garlic Sauce

• In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and cook for 1 minute, stirring constantly to avoid burning.
• Pour in beef broth, scraping up any browned bits from the pan (this enhances the sauce’s flavor). Let it simmer for 2-3 minutes.
• Add heavy cream, parmesan cheese, Dijon mustard, salt, black pepper, and red pepper flakes (if using). Stir well and simmer until the sauce thickens, about 3-5 minutes.
• If the sauce is too thick, add a splash of broth or cream to adjust consistency.

4. Serve and Enjoy

• Slice the rested steak against the grain and plate it.
• Drizzle the creamy garlic sauce over the steak or serve on the side for dipping.
• Garnish with fresh parsley and enjoy with your favorite sides!