Pat the steaks completely dry with paper towels. Season generously on all sides with kosher salt and coarse black pepper.

Heat the cooking oil in a heavy skillet over medium-high heat until smoking. Add the steaks and sear for 3-4 minutes per side until a deep crust forms. (Optional: add 1 tbsp butter and baste during the last minute).

Remove steaks from the skillet, tent loosely with foil, and let rest for 5-10 minutes.

Reduce skillet heat to medium-low. Do not wipe out the pan. Add the remaining 1 tablespoon of butter and the minced garlic. Sauté for 30-60 seconds until fragrant.

Remove pan from flame if using a gas stove. Pour in the bourbon to deglaze the pan, scraping up the browned bits from the bottom. Let simmer until the liquid is reduced by half.

Whisk in the beef broth and Dijon mustard. Simmer for 2 minutes.

Stir in the heavy whipping cream. Allow the sauce to simmer gently for 3-5 minutes until it thickens enough to coat the back of a spoon.

Stir any resting juices from the steak plate into the sauce. Taste and adjust salt and pepper.

Slice the rested steaks against the grain, plate, and spoon the warm bourbon cream sauce generously over the top. Serve immediately.