Pull the beef chops out of the fridge 20 to 30 minutes before cooking. Pat every surface completely dry with paper towels.

In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Sprinkle this mix over both sides of each chop and press it gently into the meat.

Place the cast iron skillet over high heat and let it preheat for 2 to 3 minutes.

Add the neutral oil to the hot pan and wait until the oil shimmers — about 30 seconds.

Lay the beef chops in the pan and leave them undisturbed for 3 to 4 minutes.

Flip each chop and sear the second side for another 3 minutes.

Reduce heat to medium and add the butter, smashed garlic, thyme, and rosemary to the pan.

Tilt the pan slightly and baste the chops with the hot butter for 2 full minutes.

Add the Worcestershire sauce to the butter and incorporate it well.

Use an instant-read thermometer to check doneness: for medium-rare, pull at 130°F, for medium at 140°F.

Transfer the chops to a cutting board to rest for 5 minutes.

Spoon remaining garlic butter over the rested chops, sprinkle flaky sea salt and parsley, and serve with a lemon wedge.