Directions:

1. Heat olive oil and butter in a skillet over medium-high heat. Season the steaks generously with salt and pepper.
2. Sear the steaks for 3-4 minutes per side for medium-rare, or cook to your desired doneness. Remove the steaks from the skillet and set them aside to rest.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant.
4. Reduce the heat and pour in the heavy cream and stock. Stir in the Dijon mustard, thyme, salt, and pepper. Let the sauce simmer for 3-4 minutes until it thickens slightly.
5. Return the steaks to the skillet and spoon the creamy garlic sauce over them. Let the steaks warm up in the sauce for 1-2 minutes.
6. Serve the steaks with the creamy garlic sauce on top and garnish with fresh parsley.