Season the ribeye steaks evenly with salt and pepper on both sides. Let rest at room temperature for 30 minutes before cooking.

Heat a large skillet over medium-high heat and add 2 tablespoons of butter.

Once the butter is melted and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.

Flip the steaks using tongs, add the remaining 2 tablespoons of butter and the minced garlic to the skillet, and cook for an additional 4-5 minutes for medium-rare.

Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet, lower the heat to medium and add the heavy cream, whisking continuously to scrape up any browned bits from the bottom.

Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3-4 minutes.

Taste the sauce and season with salt and pepper as needed.

Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.