Generously sprinkle salt and black pepper over both sides of the ribeye steaks and let sit at room temperature for 10 minutes.

Heat olive oil in a large skillet over medium-high heat and sear the steaks for 4-5 minutes on each side until medium-rare.

Reduce heat and sauté minced garlic for about 1 minute until fragrant.

Add bourbon, scrape the bottom of the pan, and let simmer for 2-3 minutes.

Whisk in heavy cream, Worcestershire sauce, and Dijon mustard. Let thicken for 3-4 minutes.

Slice steaks against the grain, drizzle sauce over, and garnish with fresh parsley before serving.