Remove the steak from the fridge and let it sit for 30 minutes to reach room temperature.

Pat the steak dry with paper towels and season generously with salt and pepper on both sides.

Heat a skillet over medium-high heat and add 1 tbsp of butter. Once melted, sear the steak for about 4-5 minutes per side until desired doneness.

Remove the steak and let it rest on a cutting board. In the same skillet, lower the heat, add minced garlic, and sauté until fragrant (about 1 minute).

Pour in beef broth while scraping up any browned bits from the pan. Stir in heavy cream, letting it simmer for about 5 minutes until slightly thickened; add parsley at the end.

Slice the rested steak against the grain, drizzle with creamy garlic sauce, and serve immediately.