Remove the steak from the fridge and pat it dry with paper towels, sprinkle heavily with salt and pepper on all sides and let sit at room temperature for about 15 minutes.
Heat ¼ cup of butter and the oil in a large cast iron skillet over high heat, when melted and foamy add the steak, thyme and whole garlic cloves. Cook 4-5 min per side, moving the steak around every minute and spooning melted butter over the steak. Don’t forget to sear the sides. If you like a steak more than medium rare cook an additional 1-2 min.
Remove steak from the pan and let rest 5 min.
Return pan to high heat, add in 2 tablespoons butter, when it’s melted add in rosemary and thinly sliced garlic and quickly fry until the garlic just begins to brown.
Pour directly over the steak and serve topped with parsley.