Bring steaks to room temperature and season generously with salt and pepper.

Heat a skillet over medium-high heat, add butter, and sear the steaks for 4-5 minutes on each side until caramelized.

Remove the steaks and let them rest. In the same skillet, lower the heat and sauté minced garlic until fragrant.

Stir in heavy cream and another tablespoon of butter; cook until warmed through.

Mix in chopped parsley, then drizzle the sauce generously over the rested steaks before serving.