1. Season the ribeye steaks generously with salt and pepper on both sides. Let them sit at room temperature for about 15 minutes to ensure even cooking.
2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steaks and cook for about 4-5 minutes per side for medium-rare, or adjust the time based on your preferred doneness.
3. Remove the steaks from the skillet and let them rest on a plate, tented with foil to keep warm.
4. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Take care not to burn the garlic.
5. Pour in the whiskey, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the whiskey simmer for about 2 minutes, reducing slightly.
6. Lower the heat to medium and stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Allow the sauce to simmer and thicken for about 3-4 minutes, stirring occasionally.
7. Finish the sauce by stirring in the butter until melted and smooth. Taste and adjust seasoning if necessary.
8. Return the steaks to the skillet, spooning the sauce over them to warm through for another minute.
9. Serve immediately, garnished with fresh parsley for a pop of color and freshness.

Cooking this dish reminds me of my travels to the countryside of North Carolina, where rustic flavors and hearty meals are the norm. Trust your instincts, and don’t rush the process — the sauce is worth every patient stir.