Pat the steak dry with paper towels and season both sides with kosher salt and black pepper. Let rest for 15 minutes.

Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Let melt and foam.

Sear the seasoned steak for 3-4 minutes on each side until golden-brown. Remove the steak and let it rest.

In the same skillet, reduce heat and add the remaining tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in the heavy cream and stir to combine. Simmer for 3-5 minutes until slightly thickened.

Return the rested steak to the skillet and let simmer in the sauce for 1-2 minutes.

Slice the steak against the grain, serve with the creamy sauce, and garnish with fresh parsley.