Trim excess fat from ribeye steaks and pat them dry. Season both sides with salt and pepper.

Preheat a cast iron skillet over medium-high heat and add 2 tablespoons of butter. Sear the steaks for 4-5 minutes until golden-brown.

Add remaining 2 tablespoons of butter and minced garlic. Baste the steaks with garlic-infused butter and cook for another 4-5 minutes for desired doneness.

Remove the steaks from the skillet, cover with foil, and let them rest for 5 minutes.

In the same skillet, reduce heat to medium, add heavy cream, and scrape up browned bits. Whisk for 2-3 minutes until heated through.

Stir in Parmesan cheese and whisk until melted and sauce thickens, about 3-4 minutes.

Slice the rested steak against the grain, arrange on a plate, drizzle with sauce, and garnish with parsley.