Begin by seasoning both sides of your ribeye steaks generously with salt and pepper. Let them rest at room temperature for about 30 minutes.

Heat a large skillet over medium-high heat and melt 2 tablespoons of butter until bubbling lightly. Add the seasoned steaks and cook for 4-5 minutes until a rich, golden crust forms.

Flip the steaks, add the remaining butter and minced garlic, then cook for an additional 4-5 minutes for a medium-rare finish.

Once cooked, remove the steaks and cover them loosely with foil. Allow to rest for 5 minutes.

Reduce the heat to medium and pour heavy cream into the same skillet, whisking to combine and lift browned bits.

Continue whisking for about 3-4 minutes until the sauce thickens slightly.

Stir in grated Parmesan cheese, whisking until it melts smoothly. Adjust seasoning with additional salt and pepper as needed.

Slice the rested steaks against the grain and arrange on serving plates. Drizzle with Parmesan cream sauce and garnish with parsley.