Season the ribeye steaks evenly with salt and pepper on both sides.

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

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

Flip the steaks using tongs, add the remaining 2 tablespoons of butter and minced garlic to the skillet, then cook for another 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, then add the heavy cream, whisking continuously to scrape up any browned bits from the bottom.

Add the grated Parmesan cheese into the skillet and whisk until the sauce thickens, about 3-4 minutes.

Taste the sauce and season with more salt and pepper if needed.

Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.

Garnish with chopped parsley.