Generously season ribeye steaks with salt and freshly ground black pepper on both sides. Let rest at room temperature for about 10 minutes.

Heat a large skillet over medium-high heat, add olive oil, and sear steaks for 4-5 minutes on each side for medium-rare. Transfer to a plate and cover with foil.

In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 1 minute until fragrant. Pour in bourbon, scraping the skillet to deglaze.

Allow the mixture to simmer for 2-3 minutes. Then, lower the heat, add heavy cream, Worcestershire sauce, and Dijon mustard, whisking until smooth.

Let the sauce thicken for 3-4 minutes, stirring occasionally. Once thickened, slice the steaks if desired, plate them, and drizzle with sauce and garnish with parsley.