Prepare the steak:

• Pat the steaks dry with paper towels and season generously with salt and pepper.
• Heat a cast-iron skillet over medium-high heat and add olive oil. Once the oil is hot, sear the steaks for 3-4 minutes per side (for medium-rare), or to your preferred doneness.
• In the last minute of cooking, add butter, garlic, and fresh herbs (if using), and spoon the butter over the steaks.
• Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.

2. Make the haunted bourbon garlic cream sauce:

• In the same skillet, reduce the heat to medium.
• Add 1 tablespoon of butter and minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
• Carefully pour in the bourbon and allow it to simmer for 1-2 minutes, letting the alcohol cook off.

3. Add the cream and seasonings:

• Stir in the heavy cream, Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and pepper.
• Let the sauce simmer and thicken for 3-4 minutes.
• Stir in the grated Parmesan cheese and adjust seasoning if needed.

4. Serve:

• Pour the haunted bourbon garlic cream sauce over the rested steaks and garnish with fresh parsley.
• Serve hot with your favorite sides.