Remove steak from refrigerator 30 minutes before cooking to reach room temperature.

Pat the steaks dry with paper towels and season generously with coarse sea salt and black pepper on all sides.

Heat olive oil in a large cast-iron skillet over high heat until it reaches its smoke point.

Place steaks in the skillet and sear for 3 to 4 minutes until a deep brown crust forms.

Flip the steaks and cook for an additional 3 minutes.

Reduce heat to medium-low and add butter, minced garlic, and parsley to the pan.

Tilt the pan and use a large spoon to baste the steaks continuously with the foaming garlic butter for 2 minutes.

Remove steaks from the skillet when internal temperature reaches 130 degrees Fahrenheit for medium-rare.

Transfer steaks to a cutting board and let rest for 10 minutes before slicing against the grain.