Start by taking your ribeye steaks out of the refrigerator and allowing them to come to room temperature, about 30 minutes. Meanwhile, season both sides generously with salt and freshly ground black pepper.

Heat a large skillet over medium-high heat and add a couple of tablespoons of unsalted butter. Sear the steaks for 4-5 minutes per side, achieving a brown crust.

Once the steaks are seared, remove them from the skillet and let them rest for 5 minutes.

In the same skillet, lower the heat to medium, add minced garlic, and cook until fragrant, about 30 seconds. Pour in the heavy cream, whisking to deglaze the pan.

Stir in the grated Parmesan cheese and allow it to melt and thicken for about 3-4 minutes.

Slice the rested steaks against the grain, arrange them on a plate, and drizzle with the Garlic Butter and Parmesan cream sauce. Garnish with chopped parsley.