Pat the ribeyes dry with paper towels to help them sear well. Generously season both sides with salt and freshly ground pepper.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the steaks. Cook for 3-4 minutes per side, depending on your preferred doneness. You’re looking for a rich brown crust. Transfer steaks to a plate and tent with foil to rest.

Lower the heat slightly. Slowly pour the bourbon into the skillet—it will sizzle. Use a wooden spoon to scrape up any browned bits. Let it simmer for 1-2 minutes so the alcohol cooks off and flavor concentrates.

Stir in the minced garlic. Cook for about 1 minute, just until fragrant. Watch closely—don’t let it brown too much.

Pour in the heavy cream, Dijon mustard, and Worcestershire sauce. Stir until combined. Simmer gently for 3-5 minutes, until the sauce thickens slightly and coats the back of a spoon.

Turn off the heat and add the butter. Stir until melted and smooth. Taste and adjust with salt or pepper if needed.

Return the ribeyes to the skillet. Spoon sauce over the top and warm for another 1-2 minutes. Garnish with freshly chopped parsley. Serve immediately.