Season the steak generously with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steak from the skillet and let it rest on a cutting board.

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream, stirring to combine. Add the Dijon mustard and Worcestershire sauce, and let the sauce simmer for about 3-4 minutes until it thickens slightly.

Slice the rested steak against the grain and return it to the skillet, coating it in the creamy garlic sauce.

Serve immediately, garnished with fresh parsley.