Remove steaks from refrigerator 30 minutes before cooking. Pat the ribeye steaks completely dry with paper towels, then season both sides generously with salt and black pepper.

Heat a large skillet over medium-high heat for 3-4 minutes until very hot. Add 2 tablespoons of butter and let it melt until bubbling but not brown.

Carefully place the steaks in the hot pan without crowding. Cook undisturbed for 4-5 minutes until a deep golden-brown crust forms on the bottom.

Flip the steaks using tongs. Add the remaining 2 tablespoons of butter and cook for 3 minutes. Add the minced garlic and continue cooking for 2 more minutes while spooning the melted garlic butter over the steaks. For medium-rare, internal temperature should reach 130-135°F.

Transfer steaks to a cutting board and tent loosely with foil. Let rest for 5-7 minutes.

Lower heat to medium. Add the heavy cream to the same skillet, whisking continuously to scrape up all the browned bits from the bottom of the pan.

Add the grated Parmesan cheese and whisk constantly until the sauce thickens enough to coat the back of a spoon, about 4-5 minutes.

Taste and adjust seasoning with salt and pepper. Slice the rested steaks against the grain, arrange on plates, and spoon the Parmesan cream sauce over the top. Garnish with fresh parsley and serve immediately.