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Prepare the Steaks: Season both sides of the steaks with salt and pepper. Set aside.
Cook the Steaks: In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until cooked to your desired doneness. Remove steaks from the skillet and set aside to rest.
Make the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Deglaze with Bourbon: Carefully add the bourbon to the skillet, stirring to deglaze the pan and incorporate the browned bits from the bottom. Let it cook for about 2-3 minutes, allowing the alcohol to burn off.
Add Cream and Broth: Stir in the heavy cream, beef broth, Dijon mustard, and Worcestershire sauce. Simmer the sauce for about 5 minutes, or until it thickens to your liking.
Serve: Slice the steaks and serve topped with the bourbon garlic cream sauce. Garnish with chopped fresh parsley.