Season the steak generously with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
Carefully pour in the bourbon, scraping up any browned bits from the bottom of the skillet. Allow the bourbon to simmer for about 2-3 minutes until it reduces slightly.
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Cook for an additional 3-5 minutes, stirring frequently, until the sauce thickens to your liking.
Slice the rested steak against the grain and serve it topped with the bourbon garlic cream sauce. Garnish with fresh parsley.
Notes
For a richer flavor, consider adding a tablespoon of butter to the sauce just before serving.
If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.