Allow steak to rest at room temperature for at least 30 minutes prior to cooking, this will allow the steak to cook more evenly.

Preheat oven to 350 degrees. Pat the steak dry on all sides, and season with salt, pepper, and garlic herb blend.

Heat a 12" cast iron skillet over medium high heat until it is nearly smoking. Add in oil, and once shimmering and starting to smoke add in the steak and allow it to sear for 3-5 minutes, or until dark brown. The steak should release naturally from the pan, do not tear it away from the pan! Flip and repeat the searing on the other side for another 3-5 minutes.

Place the cast iron pan into the oven and cook until the steak is at your desired doneness, I prefer 135 degrees measured on an instant read thermometer. If you have a probe alarm style thermometer that can alert you when it reaches temperature, this is EXCELLENT!

Remove the pan from the oven, and remove the steak from the pan and place it on a plate. Lightly tent with foil. Use the drippings in the pan to create the sauce.

Place the pan back on the stove and turn the heat to medium low or medium. With the drippings from the steak in the pan, whisk in the butter and allow it to melt into the drippings.

Add the garlic and thyme to the pan and allow them to become fragrant, about 1-2 minutes.

Stir in the whiskey and continue to whisk, scrapping any bits off the bottom of the pan. Stir in the dijon mustard, cream, and beef broth to thin the sauce if desired.

Allow the mixture to simmer and thicken. Season with ground pepper if desired.

Slice steak against the grain, and serve with whiskey cream sauce.