Pat the steaks dry with paper towels. Rub them with 1 tablespoon of olive oil, then season generously on both sides with salt and pepper. Let them sit at room temperature for 10-15 minutes while you preheat the grill.

Preheat your grill to high heat (about 450-500°F). Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare (135°F internal temperature), or adjust time for your preferred doneness. Remove the steaks from the grill, transfer to a plate, tent loosely with foil, and let rest for at least 10 minutes.

While the steak rests, heat a large skillet over medium heat. Add the butter and remaining 1 tablespoon of olive oil. Once the butter melts, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Carefully pour the bourbon into the skillet. Let it simmer for 1-2 minutes, stirring to scrape up any browned bits from the bottom of the pan, until the alcohol smell mellows and the liquid reduces by about half.

Reduce the heat to medium-low. Stir in the heavy cream, beef broth, Worcestershire sauce, Dijon mustard, and thyme. Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Taste the sauce and season with salt and pepper as needed. If the sauce is too thick, you can thin it with a splash of additional beef broth or cream.

Slice the rested steaks against the grain into 1/2-inch thick strips. Arrange the slices on plates or a platter. Generously drizzle the warm bourbon garlic cream sauce over the steak. Garnish with chopped parsley if desired, and serve immediately.