Place a rack in center of oven; preheat to 350°. Pat steak dry on both sides and place on a large baking sheet; season both sides with 1 ½ teaspoons salt and ¼ teaspoon pepper.

In a large metal (NOT nonstick) pan over medium-high heat, heat 1 tablespoon oil. Add steak, arranging the most photogenic side face down in pan, and cook, undisturbed, until deeply browned on the bottom, 2 to 3 minutes.

Using tongs, turn steak and continue to cook until deeply browned, 1 to 2 minutes more. Turn steak on its fat-cap side and cook until browned, about 1 minute. Arrange steak presentation side up in pan. Add butter and crushed garlic. Continue to cook, spooning melting butter over steak, until butter is frothy and steak is glistening, 1 to 2 minutes more.

Return steak to baking sheet. Bake until an instant-read thermometer inserted into the center registers 125° for medium-rare, 6 to 10 minutes more.

Meanwhile, transfer liquid remaining in pan to a heatproof container to cool. Reserve browned crushed garlic. Do not wipe out pan.

In same pan over medium heat, cook chopped garlic and remaining 1 tablespoon oil, stirring, until fragrant and just starting to turn golden, 30 seconds to 1 minute. Add bourbon and cook, stirring and scraping up any browned bits from bottom of pan, until liquid is reduced by half, 1 to 2 minutes. Add broth, cream, and reserved crushed garlic and continue to cook, stirring frequently, until reduced and sauce coats the back of a spoon in a thin, even layer, 5 to 8 minutes; season with salt, if needed. Remove from heat and keep warm.

Transfer steak to a cutting board and let rest 5 minutes. Thinly slice against the grain. Transfer to a platter. Top with sauce; season with pepper, if needed.