Mix together all dry rub ingredients in a small bowl.

Use paper towels to pat the backstrap dry.

Rub the dry rub over all sides.

Preheat the oven to 375 °F (190 °C).

Use paper towels to again pat the meat dry.

Heat a cast iron skillet over high heat until piping hot.

Add the oil, swirl it around, and when it starts to shimmer, add the meat to the pan.

Sear the backstrap over medium-high or high.

Place the skillet with the meat in the oven and cook for 5-10 minutes.

Remove the pan from the oven and remove the meat to a plate.

Let the meat rest for about 5-15 minutes or until it reaches 130-135 °F (54-57 °C).

Put the pan (with the pan drippings) back on the stove at medium-low heat and add all the garlic butter ingredients.

Use a wooden spatula to deglaze the pan (scrape up the flavorful bits stuck to the bottom of the pan).

Cook until the garlic is soft, about 1-3 minutes.

Serve the sauce over the meat. Garnish with parsley and cut into 1 to 1.5” medallions and serve.