Rub each side of the steak with a paper towel, then season with salt and pepper.
Grill the steak for 5 minutes on each side, covered, until an evident crust develops. Reduce the heat to 180C/350F for 7-8 minutes, or until the steak reaches a medium temperature of 135F.
Let the steak rest for 10 minutes, covered in foil.
While the steak is resting, whisk together the butter, garlic, and parsley. Top the steak and slice against the grain.
Notes
TO STORE: The leftovers can be stored in an airtight container in the refrigerator for up to 3 days. TO FREEZE: Freeze the cooked and cooled steak in a sealed container or ziplock bag and eat within 6 months. TO REHEAT: The best way to reheat leftover steak is in the oven. Set it to 275ºF and reheat until the internal temperature of the steak is 130ºF degrees.