Begin by trimming any excess fat from the ribeye steaks and pat them dry with paper towels. Let the steaks rest at room temperature for 30 minutes for even cooking, then season both sides generously with salt and pepper.

Heat a large skillet over medium-high heat, and add 2 tablespoons of butter until it melts and begins to bubble. Gently place the seasoned steaks in the hot skillet, cooking them for 4-5 minutes or until a deep brown crust forms. Flip the steaks carefully using tongs, add the remaining butter and minced garlic, then cook for an additional 4-5 minutes for a perfect medium-rare finish.

Once the steaks are cooked to your liking, remove them from the skillet and let them rest for 5 minutes on a plate. In the same skillet, reduce the heat to medium and pour in the heavy cream, scraping the bottom with a whisk to lift the browned bits. Stir in grated Parmesan cheese and continue whisking for about 3-4 minutes until the sauce thickens nicely.

Slice the rested steaks against the grain for maximum tenderness, then plate the juicy slices. Generously drizzle the creamy Parmesan sauce over the steak, and garnish with freshly chopped parsley.