Begin by seasoning the ribeye steaks generously with salt and pepper on both sides. Allow them to sit at room temperature for about 30 minutes.

Melt 2 tablespoons of butter in a hot skillet. Once the butter starts to foam, carefully place the seasoned steaks in the skillet and sear for about 4-5 minutes without moving.

Flip the steaks over and add the remaining 2 tablespoons of butter and minced garlic to the skillet. Cook for another 4-5 minutes, basting the steaks with the melted butter and garlic.

After cooking, remove the steaks from the skillet and let them rest for at least 5 minutes, covered loosely with foil.

While the steaks are resting, add heavy cream to the skillet and whisk with the pan drippings. Stir in the grated Parmesan cheese and simmer for about 3-4 minutes until thickened.

Slice the rested steak against the grain into thick pieces and drizzle the Parmesan cream sauce over the top. Garnish with freshly chopped parsley.