Season ribeye steaks generously with salt and pepper on both sides. Allow to rest for 30 minutes.

Preheat a skillet over medium-high heat for 2 minutes.

Melt 2 tablespoons of butter in the skillet and sear the steaks for 4-5 minutes on each side until golden crust forms.

Add remaining butter and smashed garlic while flipping for flavor infusion.

Transfer cooked steaks to a plate and let rest for 5 minutes.

Lower heat, pour in heavy cream, and whisk to combine with browned bits for sauce.

Stir for 3-4 minutes until thickened, then add Parmesan cheese slowly while whisking.

Return rested steak to skillet, spoon sauce over, and heat through for 1-2 minutes.

Plate the steak, drizzle with sauce, and garnish with parsley.