1. Start by patting the steaks dry with paper towels to ensure a good sear. Season them generously on both sides with salt and pepper.
2. Heat a cast-iron skillet over medium-high heat. Once hot, add olive oil and swirl it to coat the pan.
3. Place the steaks in the skillet and let them sear for 3-4 minutes per side for medium-rare, adjusting the timing for your preferred doneness.
4. During the last minute of cooking, add butter, smashed garlic cloves, and fresh thyme or rosemary (if using). Use a spoon to baste the steaks with the melted butter and infused flavors.
5. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil, to allow juices to redistribute.
6. Using the same skillet without washing it, reduce the heat to medium and retain the flavorful pan drippings.
7. Add a tablespoon of butter to the skillet along with the minced garlic. Sauté for 1-2 minutes until the garlic becomes fragrant but not burnt.
8. Carefully pour in the bourbon and let it simmer, allowing the alcohol to cook off gently for 1-2 minutes.
9. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and cayenne pepper. Let the mixture simmer and thicken, stirring occasionally.
10. Season the sauce with salt and pepper according to your taste. Add the grated Parmesan cheese and stir until it melts fully into a smooth consistency.
11. Garnish the sauce with freshly chopped parsley for added color and flavor.
12. Serve the steaks topped with the Haunted Bourbon Garlic Cream Sauce and your choice of side dishes like mashed potatoes or sautéed vegetables.