Remove steaks from refrigerator and let them reach room temperature for 30 minutes. Season generously with salt and pepper on both sides.

Heat olive oil in a large cast iron skillet over medium-high heat until smoking hot.

Carefully place steaks in the hot skillet and sear for 3-4 minutes without moving them to develop a golden crust.

Flip steaks and continue cooking for another 3-4 minutes for medium-rare, or until desired doneness is reached.

Remove steaks from skillet and let rest on a cutting board tented with foil.

In the same skillet, reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant.

Add white wine if using, scraping up any browned bits from the bottom of the pan.

Pour in heavy cream and add butter, whisking constantly until sauce thickens slightly.

Stir in thyme, Worcestershire sauce, and season with salt and pepper to taste.

Return steaks to the skillet briefly to coat with sauce, then serve immediately garnished with fresh parsley.