Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature

Pat steaks dry with paper towels and season generously with salt, pepper, and paprika on both sides

Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering

Add steaks and cook for 4-5 minutes without moving until a golden-brown crust forms

Flip steaks and add 2 tbsp butter to the skillet

Continue cooking for another 4-5 minutes for medium-rare (135°F internal temperature)

For more well-done steaks, reduce heat and cook longer to desired doneness

Transfer steaks to a cutting board, tent with foil, and let rest for 10 minutes

In the same skillet, reduce heat to medium and add 4 tbsp butter

Add minced garlic and sauté for 1 minute until fragrant but not browned

Pour in beef broth to deglaze the pan, scraping up all the browned bits

Add heavy cream and Dijon mustard, whisking to combine

Simmer for 3-4 minutes until sauce begins to thicken

Stir in Parmesan cheese until melted and smooth

Add chopped parsley and season with salt and pepper to taste

If sauce is too thick, add more broth or cream until desired consistency is reached

Slice steaks against the grain into ½-inch thick slices

Arrange steak slices on serving plates

Spoon generous amount of garlic cream sauce over the steak

Garnish with fresh thyme, red pepper flakes, and additional parsley

Serve immediately with mashed potatoes, roasted vegetables, or crusty bread