Pat the steaks dry with paper towels and season generously with salt and pepper on both sides. Let rest at room temperature for 15-20 minutes before cooking.

Heat a cast-iron skillet or heavy pan over medium-high heat and add olive oil. Once the oil is hot and shimmering, add the steaks.

Sear the steaks for 3-4 minutes per side for medium-rare, or adjust time to your preferred doneness. Use a meat thermometer for accuracy (125°F for rare, 135°F for medium-rare, 145°F for medium).

In the last minute of cooking, add 1-2 tablespoons of butter and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly to baste them.

Remove the steaks from the skillet and transfer to a plate. Loosely cover with aluminum foil and let rest for at least 5 minutes.

Reduce heat to medium. In the same skillet, add remaining 1 tablespoon of butter and minced garlic. Sauté for 30 seconds to 1 minute until fragrant and just starting to turn golden.

Carefully pour in the bourbon (stand back as it may flame). Cook, stirring constantly and scraping up any browned bits from the bottom of the pan, until the bourbon is reduced by half, about 1-2 minutes.

Add the heavy cream, Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and pepper. If using beef broth, add it now for a thinner sauce consistency.

Continue to cook, stirring frequently, until the sauce is reduced and coats the back of a spoon in a thin, even layer, about 5-8 minutes.

If using Parmesan cheese, stir it into the sauce until melted and incorporated. Taste and adjust seasoning with salt and pepper if needed.

Transfer the rested steaks to a serving platter or individual plates. Pour the bourbon garlic cream sauce generously over the steaks and garnish with fresh chopped parsley.

Serve immediately with your favorite sides such as roasted vegetables, mashed potatoes, or garlic green beans.