Step 1: Pat the steaks dry with paper towels.
Step 2: Season generously with salt and black pepper on both sides.
Step 3: Heat olive oil in a skillet over medium-high heat.
Step 4: When the pan is hot, add the steaks and sear 2–3 minutes per side until golden brown.
Step 5: Add butter, crushed garlic, and thyme/rosemary to the pan.
Step 6: Tilt the pan and baste the steaks with the melted butter for 1–2 minutes.
Step 7: Cook until desired doneness (Rare: 120°F (49°C), Medium-rare: 130°F (54°C), Medium: 140°F (60°C)).
Step 8: Remove steaks and let them rest on a cutting board.
Step 9: In the same skillet (no need to clean), pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom.
Step 10: Add Dijon mustard, whole grain mustard, and honey to the skillet.
Step 11: Stir well and simmer for 1 minute.
Step 12: Pour in the heavy cream and let the sauce simmer gently until it has thickened slightly.
Step 13: Season the sauce with salt and pepper to taste. If desired, add a pinch of chili flakes for a hint of heat.
Step 14: Return the rested steaks to the pan, or plate them and spoon the sauce generously over the top.
Step 15: Garnish with chopped fresh parsley or a sprig of thyme for presentation.