Season the Steaks

Start by seasoning your steaks with salt and pepper on both sides, ensuring an even coating.

Melt the Butter and Cook the Steaks

In a skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is sizzling, place the seasoned steaks in the skillet. Cook the steaks to your desired level of doneness, about 4-5 minutes per side for medium-rare, depending on the thickness. Once cooked, set them aside on a plate to rest.

Sauté the Garlic

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

Deglaze the Pan

Pour in ½ cup of beef broth, stirring well to deglaze the pan. Scrape the bottom of the skillet with a wooden spoon to lift any flavorful browned bits.

Add the Cream and Seasonings

Add 1 cup of heavy cream, 1 teaspoon of Dijon mustard, and 1 tablespoon of Worcestershire sauce to the skillet. Stir the mixture thoroughly to combine.

Simmer the Sauce

Let the sauce simmer over medium-low heat, stirring occasionally, until it reaches your desired thickness, about 5-7 minutes.

Serve the Steaks

Plate the rested steaks and generously drizzle the creamy garlic sauce over the top. Serve immediately.