For the Steak:

1. Season the steaks:
   • Season both sides of the steaks generously with salt and pepper.
2. Sear the steaks:
   • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes per side, or until they reach your desired level of doneness (use a meat thermometer if needed). For medium-rare, the internal temperature should be 130°F (54°C).
3. Rest the steaks:
   • Once cooked, remove the steaks from the skillet and place them on a plate. Cover with aluminum foil and let them rest while you prepare the sauce.

For the Creamy Garlic Sauce:

1. Sauté the garlic:
   • In the same skillet, add the butter and minced garlic. Sauté over medium heat for 1-2 minutes until the garlic becomes fragrant and golden.
2. Add the liquid ingredients:
   • Pour in the beef broth and bring to a simmer. Let it cook for 2-3 minutes, scraping any browned bits from the bottom of the skillet to add flavor.
3. Add the cream and mustard:
   • Stir in the heavy cream and Dijon mustard. Continue simmering for 3-5 minutes, allowing the sauce to thicken slightly.
4. Finish the sauce:
   • Stir in the Parmesan cheese, if using, and season with salt and pepper to taste. Let the sauce simmer for an additional 2 minutes to allow the flavors to meld.

To Serve:

1. Serve the steak:
   • Place the rested steaks on serving plates and drizzle generously with the creamy garlic sauce.
2. Garnish and enjoy:
   • Garnish with chopped fresh parsley, if desired, and serve with your favorite sides like mashed potatoes, roasted vegetables, or a simple salad.