Start by removing the steaks from the refrigerator about 20–30 minutes before cooking. Pat them dry with paper towels so they develop a flavorful, golden-brown crust in the skillet.

1. Season the steaks.Sprinkle both sides of the steaks with salt, black pepper, and smoked paprika if using. Press the seasoning gently into the meat. Make sure the surface is dry before placing the steaks in the pan.
2. Heat the skillet.Place a heavy skillet, preferably cast iron, over medium-high heat. Add the olive oil and allow it to heat until shimmering. A properly heated pan helps create a rich, caramelized crust.
3. Sear the steaks.Place the steaks in the skillet and cook for approximately 3–5 minutes per side, depending on thickness and desired doneness. Avoid moving them too frequently so they brown properly.
4. Add butter and herbs.During the final 1–2 minutes of cooking, add the butter, crushed garlic cloves, and rosemary or thyme. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly to build flavor.
5. Check the temperature.Use an instant-read thermometer to check the center of the thickest part. For food safety, whole beef steaks should reach 145°F (63°C), followed by a 3-minute rest. Adjust cooking time according to the steak’s thickness and your preferred doneness. Transfer the steaks to a plate and loosely cover with foil.
6. Sauté the garlic.Reduce the skillet heat to medium-low. Remove the herb sprigs and crushed garlic if they have become too dark. Add the butter for the sauce, followed by the minced garlic. Cook for 30–60 seconds, stirring frequently until fragrant.
7. Deglaze with bourbon.Carefully pour the bourbon into the skillet, keeping your face away from the pan. Stir and scrape up the browned bits from the bottom. Let it simmer for 1–2 minutes to reduce slightly. Keep the heat controlled, and never pour bourbon directly from the bottle into a hot skillet.
8. Build the cream sauce.Add the beef broth, Dijon mustard, and Worcestershire sauce. Simmer for 2–3 minutes, then stir in the heavy cream and black pepper. Let the sauce gently simmer for another 3–5 minutes until it thickens enough to coat the back of a spoon.
9. Finish the sauce.Stir in the Parmesan cheese if desired, then taste and adjust the seasoning. If the sauce becomes too thick, add a small splash of beef broth. Keep the heat low to maintain a smooth, creamy texture.
10. Plate and serve.Return any accumulated steak juices to the sauce and stir them in. Slice the rested steaks against the grain if desired, then spoon the bourbon garlic cream sauce over the top. Garnish with fresh parsley and serve immediately with mashed potatoes, roasted vegetables, or crusty bread.