Pat the ribeye steaks dry with paper towels and season evenly with salt and pepper on both sides.

Heat a large skillet over medium-high heat for 3 to 4 minutes, then add 2 tablespoons of butter.

Once the butter is melted and bubbling, add the steaks to the skillet and cook undisturbed for 4 to 5 minutes to develop a golden-brown crust.

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

Remove the steaks from the skillet to a clean plate 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 all the browned bits from the bottom.

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

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

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