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 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 from the skillet and let them rest on a plate, loosely covered with aluminum foil.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Carefully pour in the bourbon while 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 heavy cream, Worcestershire sauce, and Dijon mustard. Whisk until combined and let it cook for another 3-4 minutes.

Once thickened, taste your sauce and adjust seasonings if necessary by adding more salt or pepper.

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