In a bowl, whisk together the bourbon, soy sauce, brown sugar, and minced garlic to make the marinade.

Place the ribeye steaks in a resealable plastic bag and pour the marinade over them. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Heat a skillet over medium-high heat and add the olive oil.

Take the steaks out of the marinade, letting any excess drip off, and reserve the marinade for later.

Place the steaks in the hot skillet and sear for about 4-5 minutes on each side for medium-rare.

Use a meat thermometer to check the internal temperature; it should read 130°F for medium-rare.

While the steaks rest, pour the reserved marinade into the skillet and bring it to a boil. Let it reduce for about 3-5 minutes.

Slice the steaks against the grain, drizzle with the bourbon sauce, and serve.