Remove the steaks from the refrigerator and let them sit at room temperature for about 15 minutes.

Season both sides of the steaks generously with salt and black pepper.

Heat a skillet over medium-high heat and add the butter.

Once the butter is melted and bubbling, add the steaks to the skillet.

Cook the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and Dijon mustard, stirring to combine.

Bring the sauce to a simmer and let it cook for 3-4 minutes until it thickens slightly.

Stir in the chopped parsley and season with salt and pepper to taste.

Slice the steaks against the grain and place them on plates.

Drizzle the creamy garlic sauce over the sliced steak and serve immediately.