Season the ribeye steaks generously with salt and black pepper, and let them rest at room temperature for about 10 minutes.

Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmering. Add the seasoned steaks and cook for 4-5 minutes per side until they reach medium-rare doneness.

Remove the steaks from the skillet and cover them with foil to rest.

In the same skillet, lower the heat and add minced garlic. Sauté for about 1 minute until fragrant, then pour in the bourbon and let it simmer for 2-3 minutes.

Stir in the heavy cream, Worcestershire sauce, and Dijon mustard, whisk until combined, and cook for an additional 3-4 minutes to thicken.

Slice the rested ribeye steaks against the grain, drizzle the sauce over the slices, garnish with parsley, and serve immediately.