Season the ribeye steaks generously with salt and pepper on both sides.

In a large skillet, heat olive oil over medium-high heat until hot but not smoking.

Add the steaks to the skillet and sear for 4-5 minutes on each side for medium-rare, or cook to your desired doneness. Remove the steaks from the pan and let them rest.

In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream, stirring to combine with the garlic. Bring to a gentle simmer.

Stir in the Dijon mustard and Worcestershire sauce. Allow the sauce to thicken for about 3-5 minutes.

Taste and adjust seasoning with salt and pepper. If you want some heat, add crushed red pepper flakes.

Return the rested steaks to the skillet, spooning the creamy garlic sauce over them to coat.

Remove from heat and garnish with chopped fresh parsley.

Plate the steaks and drizzle additional sauce over the top.