Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. Season both sides generously with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove the steak from the skillet and let it rest on a plate, loosely covered with foil.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring to a simmer, stirring frequently.

Add the crumbled blue cheese and Worcestershire sauce to the skillet. Stir until the cheese has melted and the sauce is smooth. Season with additional salt and pepper to taste.

Slice the rested steak against the grain and serve it topped with the blue cheese sauce. Garnish with fresh parsley.