Remove the steak from the fridge and let it sit at room temperature for 30 minutes. Season both sides generously with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-6 minutes on each side until a caramelized crust forms.

Remove the steak and let it rest. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

Stir in heavy cream and beef broth, bringing it to a simmer for 3-5 minutes until slightly thickened.

Slice the rested steak against the grain and drizzle garlic cream sauce over it before serving.