1. Start by patting the steaks dry with a paper towel, then season both sides generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side, or until they reach your desired doneness. Transfer the steaks to a plate and cover with foil to keep warm.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant, stirring constantly to avoid burning.
4. Carefully pour in the bourbon, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to allow the alcohol to cook off.
5. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for about 5 minutes until it thickens slightly. Stir occasionally to ensure it doesn’t stick to the pan.
6. Return the steaks to the skillet, spooning the sauce over them to let the flavors meld for an additional 2 minutes.
7. Garnish with fresh parsley if desired, and serve immediately with your favorite sides.

Cooking tip: If your sauce isn’t thickening as quickly as you’d like, try letting it simmer a bit longer or adding a touch more cream. Patience is key, and a little extra love never hurts.