Pat the steak dry with paper towels and season both sides with salt and pepper. Let it sit at room temperature for 15-20 minutes.

Preheat a heavy skillet over medium-high heat for 3-5 minutes. Add olive oil and ensure it glistens.

Sear the steak in the hot pan for 3-4 minutes without moving it, then flip and cook for another 3-4 minutes for medium-rare.

Remove the steak and let it rest. In the same skillet, reduce heat, add butter, then stir in minced garlic and sauté for 30 seconds.

Pour in heavy cream and add Parmesan cheese. Stir and cook for 2-3 minutes until the sauce thickens slightly.

Return the steak to the skillet and spoon the sauce over it, warming through for 1-2 minutes.

Plate the steak, drizzling with sauce and optionally garnish with fresh parsley.