1. Prep the steak: Pat steaks dry with paper towels. Season generously with salt and pepper on both sides. Let sit at room temperature 15–20 minutes.
2. Heat olive oil and butter in a large skillet over medium-high heat until hot and shimmering.
3. Add steaks and sear 4–6 minutes per side, depending on thickness and desired doneness:
   → Medium-rare: 130–135°F (54–57°C)
   → Medium: 140–145°F (60–63°C)
4. Transfer steaks to a plate, tent loosely with foil, and let rest 5–10 minutes.
5. Make the sauce: In the same skillet, reduce heat to medium. Add garlic and sauté 30 seconds until fragrant (don’t burn!).
6. Pour in beef broth and simmer 1–2 minutes to deglaze, scraping up browned bits.
7. Stir in heavy cream, Dijon (if using), and thyme. Simmer 3–4 minutes until slightly thickened.
8. Return steaks (and juices) to the pan, spooning sauce over them to warm through.
9. Garnish with fresh parsley and serve immediately.

✨ Perfect pairings: Creamy mashed potatoes, roasted asparagus, garlic green beans, or crusty bread to soak up every drop of sauce!

💡 Pro tip: For extra richness, stir in an extra tablespoon of cold butter at the end for a glossy finish.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 15 mins , Total Time : 30 mins , Servings : 2 , Calories : 380 , Net Carbs: 4g , Fats: 26g , Protein: 32g