Creating Steak with Haunted Bourbon Garlic Cream Sauce is a straightforward process. Just follow these steps:

1. Prepare the Steaks: Remove the steaks from the refrigerator and allow them to come to room temperature for about 15 minutes. Season both sides generously with salt and black pepper.

2. Heat the Pan: In a skillet, heat the olive oil over medium-high heat until it shimmers.

3. Cook the Steaks: Add the steaks to the hot skillet. Cook for about 4–5 minutes on one side (for medium-rare), then flip and cook for an additional 4–5 minutes on the other side. Cooking times may vary depending on your preferred doneness.

4. Remove and Rest: Once cooked to your liking, remove the steaks from the skillet and allow them to rest on a plate covered loosely with foil while you prepare the sauce.

5. Sauté Garlic: In the same skillet, reduce the heat to medium and add butter. Once melted, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

6. Add Bourbon: Carefully pour in the bourbon, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Let it boil for about 2 minutes to allow the alcohol to evaporate slightly.

7. Incorporate the Cream: Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and let it cook for about 3–5 minutes until it thickens slightly.

8. Season the Sauce: Adjust the seasoning with salt and pepper, and stir in fresh thyme if desired.

9. Plate the Dish: Return the rested steaks to the skillet, turning them to coat in the sauce. Let them warm through for about 1 minute.

10. Serve: Plate each steak and generously drizzle with the haunted bourbon garlic cream sauce. Finish with a sprinkle of chopped parsley for garnish.