Remove steaks from refrigerator and let sit at room temperature for 30 minutes. Pat completely dry with paper towels and season both sides generously with sea salt and freshly cracked black pepper.

Heat a heavy-bottomed skillet or cast-iron pan over high heat until very hot, about 3-4 minutes. Add olive oil and swirl to coat the pan.

Carefully place steaks in the hot pan without crowding. Sear for 3-4 minutes on the first side without moving them, allowing a golden-brown crust to form.

Flip steaks and add butter, smashed garlic cloves, and thyme sprigs to the pan. Reduce heat to medium-high. Tilt the pan and use a spoon to baste the steaks with the melted butter for 3-4 minutes.

Check internal temperature with an instant-read thermometer. Remove steaks when they reach 130°F for medium-rare (or your preferred temperature minus 5 degrees).

Transfer steaks to a cutting board, tent loosely with foil, and let rest for 5-7 minutes while you prepare the sauce.

In the same pan, reduce heat to medium and add 2 tablespoons butter. Once melted, add minced shallots and cook for 2 minutes until softened.

Add minced garlic and crushed peppercorns, cooking for 1 minute until fragrant. Be careful not to burn the garlic.

Pour in beef broth to deglaze the pan, scraping up all the flavorful brown bits from the bottom with a wooden spoon. Let simmer for 2 minutes to reduce slightly.

Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Taste and adjust seasoning with salt if needed. Stir in fresh chopped parsley just before serving.

Slice steaks against the grain into half-inch thick pieces, arrange on plates, and generously drizzle with the creamy peppercorn sauce. Serve immediately.