Preparation:

Step 1:
Begin by preparing the steaks. Ensure the steaks are at room temperature to allow for even cooking. Pat them dry with a paper towel to achieve a better sear. Season both sides generously with salt and pepper.

Step 2:
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering but not smoking, carefully place the steaks in the skillet. Sear them for about 3-4 minutes on each side for medium-rare. If you prefer your steak cooked to a different doneness, adjust the time accordingly (4-5 minutes for medium, 6-7 minutes for well-done). Remove the steaks from the skillet and set them aside to rest on a plate, tented with foil.

Step 3:
In the same skillet, lower the heat to medium and add the butter. Once the butter melts, toss in the minced garlic. Sauté the garlic for 1-2 minutes until fragrant, making sure not to burn it.

Step 4:
Deglaze the pan by adding the beef broth, scraping up any browned bits from the bottom of the skillet. This adds a deep, savory flavor to the sauce. Let the broth simmer for a minute or two to reduce slightly.

Step 5:
Pour in the heavy cream and stir. Bring the mixture to a gentle simmer, allowing the cream to thicken slightly. Once the sauce is simmering, stir in the Parmesan cheese and thyme. Continue cooking until the cheese melts and the sauce reaches a creamy, thick consistency—about 3-4 minutes.

Step 6:
Return the steaks to the skillet, spooning the garlic cream sauce over them to coat. Allow the steaks to heat through for an additional minute or two. Garnish with freshly chopped parsley for a burst of color and flavor. Serve immediately.