Season steaks generously with salt and pepper on all surfaces; allow to temper at room temperature for 15 minutes.

Heat neutral oil in a heavy-bottomed cast-iron skillet over high heat until it reaches the smoke point.

Place steaks in the skillet and sear for approximately 3 to 4 minutes per side until an internal temperature of 130°F (54°C) is reached for medium-rare.

Remove steaks from the pan and transfer to a warm plate to rest for at least 8 minutes.

Reduce skillet heat to medium and drain excess rendered fat, retaining the browned bits (fond).

Add butter to the skillet; once melted, add minced garlic and sauté for 60 seconds until fragrant but not browned.

Deglaze the skillet with bourbon, scraping the bottom with a wooden spoon to incorporate the fond; reduce liquid by 50 percent.

Whisk in heavy cream, thyme, and Dijon mustard; simmer for 3 to 5 minutes until the sauce achieves a nappe consistency.

Slice the rested steaks against the grain and serve immediately with the bourbon garlic cream sauce spooned over the top.