Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook evenly.

Season both sides of the steak generously with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove the steak from the skillet and let it rest on a cutting board for about 5 minutes.

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

Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.

Add the Dijon mustard and Worcestershire sauce, stirring until well mixed. Let the sauce simmer for about 3-4 minutes until it thickens slightly.

Slice the rested steak against the grain and serve it topped with the creamy garlic sauce. Garnish with fresh parsley.