Season the ribeye steak generously with salt and pepper on both sides and let it sit at room temperature for 30 minutes.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour in heavy cream, stirring to combine. Bring to a gentle simmer, then add Dijon mustard and Worcestershire sauce. Let simmer for 3-4 minutes until thickened.

Increase heat to medium-high and sear the seasoned steak for 4-5 minutes on each side for medium-rare. Let rest for at least 5 minutes.

Slice the steak against the grain and drizzle the creamy garlic sauce over the top. Garnish with fresh parsley.