Season the ribeye steaks generously with salt and black pepper on both sides. Allow them to sit at room temperature for about 10 minutes

Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks and let them rest on a plate, loosely covered with aluminum foil

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic

Carefully pour in the bourbon, scraping any brown bits off the bottom of the skillet. Let it simmer for about 2-3 minutes until slightly reduced

Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Whisk until combined and let it cook for another 3-4 minutes, allowing the sauce to thicken slightly

Once the sauce has thickened, taste and adjust the seasoning if necessary

To serve, slice the steak if desired, and drizzle the bourbon garlic cream sauce over the top. Garnish with freshly chopped parsley