Prepare the Steaks: Put a generous amount of sea salt on both sides of the steaks and store in fridge. If you have time, let the salt remain on the steaks for several hours. This technique makes the steak very tender!

Take the steaks out of the fridge and let them come to room temperature for 20–30 minutes.

Season the steaks generously with pepper, and garlic powder (if using). You can also sprinkle some fresh thyme or rosemary for added flavor.

Cook the Steaks:

Place the steaks in the pan. Cook the steaks for about 4-5 minutes per side for medium-rare, or longer if you prefer them more done. Avoid moving the steaks around too much; let them sear for the best flavor.

Once cooked to your desired level of doneness, remove the steaks from the pan and set aside to rest for a few minutes. (This allows the juices to redistribute inside the steak.)

Make the Garlic Cream Sauce:

In the same skillet, reduce the heat to medium and add the butter. Once it’s melted, add the minced garlic and sauté for 1–2 minutes until fragrant and golden brown. Be careful not to burn the garlic.

Add the heavy cream to the pan, stirring to combine with the garlic. Bring to a simmer and cook for 3-4 minutes, allowing the cream to thicken.

Stir in the Parmesan cheese and Dijon mustard (if using). Continue cooking for another 2 minutes, until the sauce is creamy and smooth. Season with salt and pepper to taste.

If the sauce thickens too much, you can add a splash more cream or water to reach your desired consistency.

Serve:

Plate the steaks, and spoon the garlic cream sauce over the top.

Garnish with fresh chopped parsley or chives for a pop of color and added freshness.