Generously season both sides of the ribeye steaks with salt and pepper.

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

Once the butter is bubbling, carefully add the steaks. Cook for about 4-5 minutes on one side until browned.

Using tongs, flip the steaks, and add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook for another 4-5 minutes for medium-rare.

Remove the steaks from the skillet and let them rest for 5 minutes to retain their juices.

Lower the heat to medium in the same skillet, add the heavy cream, and whisk to release any flavorful bits from the bottom.

Stir in the grated Parmesan cheese and whisk until the sauce thickens, about 3-4 minutes. Adjust seasoning with salt and pepper if necessary.

Slice the steaks, plate them, and drizzle the creamy Parmesan sauce on top. Garnish with fresh parsley.