Begin by removing your ribeye or filet mignon steaks from the fridge, allowing them to rest and reach room temperature for about 20 minutes.

Heat your heavy skillet over medium-high heat, adding a drizzle of oil once it’s hot. Carefully place the steaks in the skillet, searing for 4 to 5 minutes per side until a delightful crust forms.

Use a meat thermometer to check the internal temperature of the steaks. Aim for 130°F for medium-rare or 140°F for medium.

Once at the desired temperature, carefully remove the steaks from the skillet and transfer them to a cutting board. Let them rest for about 5 minutes.

In the same skillet, lower the heat to medium and add your minced garlic, sautéing for about 30 seconds.

Pour in the bourbon, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any flavorful bits stuck to the pan.

Now stir in the heavy cream, beef broth, Dijon mustard, and Worcestershire sauce. Allow the mixture to come to a gentle simmer.

After resting, slice the steak into thick, even pieces against the grain.

To serve, arrange the sliced steak on plates and generously drizzle the bourbon garlic cream sauce over the top.