Preheat your grill or skillet over medium-high heat for about 5 minutes.

Rub the ribeye steak with olive oil and season with salt and pepper.

Sear the steak for 4-5 minutes on one side until a golden brown crust forms, then flip and cook for another 4-5 minutes for medium-rare.

Remove the steak from the skillet, let it rest on a cutting board for 5 minutes, covered loosely with foil.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Deglaze with bourbon, scraping up the browned bits, and let it simmer for 2-3 minutes.

Reduce heat to low, stir in heavy cream and Dijon mustard, simmer for about 5 minutes until thickened.

Slice the rested steak against the grain, drizzle bourbon garlic cream sauce over the top and garnish with parsley.