1. Start by patting your steak medallions dry with paper towels. This helps get a nice sear and prevents steaming.
2. Season both sides of the steak generously with salt, black pepper, and smoked paprika if using. Don’t be shy with the pepper; it’s the star here.
3. Heat olive oil in a heavy skillet over medium-high heat until shimmering. I like cast iron for this—my dad always swore by his trusty pan for even cooking.
4. Add the steak medallions to the pan without overcrowding. Let them sear undisturbed for about 3-4 minutes on the first side. You’ll see a beautiful brown crust form—that’s flavor!
5. Flip the medallions and add the minced garlic and butter to the pan. Use a spoon to baste the steaks with the melted butter and garlic as they cook for another 3-4 minutes, or until they reach your desired doneness (medium-rare to medium works best here).
6. Just before removing from heat, drizzle Worcestershire sauce over the medallions and give them one last baste to lock in that umami goodness.
7. Transfer steaks to a plate and let them rest for 5 minutes. This step is crucial—trust me, I learned this the hard way when my steaks ended up tough from skipping the rest.
8. Sprinkle with fresh parsley for a pop of color and serve immediately.

One thing I’ve learned as a mom-cook is that resting your meat is like giving yourself a mini break in the kitchen. It’s a small step that pays off big time in tenderness and flavor.