1. Take your steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. This helps them cook evenly and stay juicy.
2. Season both sides generously with kosher salt and freshly ground black pepper. I always remind myself: don’t be shy with the seasoning—it’s key to flavor!
3. Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering (but not smoking), carefully place the steaks in the pan.
4. Cook the steaks for about 4 minutes on each side for medium-rare, adjusting time if you prefer your steak more or less done. Resist the urge to move them around too much—let that crust develop.
5. Once cooked to your liking, transfer the steaks to a plate and tent loosely with foil to rest while you make the sauce. Resting is crucial; it lets the juices redistribute so every bite is tender and flavorful.
6. In the same pan, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant but not browned. I find this step brings back memories of my grandmother’s kitchen—the smell alone is worth it!
7. Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan. Let the cream simmer gently for about 3-4 minutes until it thickens slightly.
8. Stir in the grated Parmesan and thyme leaves, cooking for another minute until the cheese melts smoothly into the sauce. Taste and adjust seasoning with salt and pepper if needed.
9. Pour the creamy garlic sauce generously over the resting steaks, garnish with fresh parsley if desired, and serve immediately.

One of my favorite tips is to use a cast-iron skillet for this recipe—it holds heat beautifully and helps create that irresistible crust. Also, don’t forget those browned bits in the pan; they pack a punch of flavor that makes the sauce truly special.