1. Season the ribeye steaks generously with salt and pepper on both sides. Let them sit at room temperature for about 30 minutes to ensure even cooking.
2. In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the steaks and sear for about 4-5 minutes on each side, until a golden crust forms and the internal temperature reaches your desired doneness. Remove the steaks from the skillet and let them rest.
3. In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds.
4. Carefully pour in the bourbon, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the bourbon to reduce by half, about 2-3 minutes.
5. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer the sauce for another 3-4 minutes until it thickens slightly.
6. Add the remaining butter and parsley, stirring until the butter is melted and the sauce is smooth. Taste and adjust seasoning if necessary.
7. Serve the steaks with the bourbon garlic cream sauce drizzled generously on top, garnished with additional parsley if desired.

Remember, cooking is about intuition and joy. Don’t stress over perfection; let your senses guide you just as my abuela taught me.