Begin by taking your ribeye steaks and patting them dry with paper towels. Generously season both sides with salt and freshly cracked black pepper. Let the steaks sit at room temperature for 20 minutes.

Preheat a large cast-iron skillet over medium-high heat and add 2 tablespoons of butter, allowing it to melt without browning.

Place the seasoned steaks into the skillet and sear for 4-5 minutes until golden-brown. Flip the steaks, adding the remaining tablespoon of butter and a few crushed garlic cloves. Cook for another 4-5 minutes until medium-rare.

Transfer the steaks to a cutting board and tent them loosely with foil. Let rest for 5 minutes to redistribute juices.

Lower the skillet heat and add 1 cup of heavy cream, whisking to deglaze the pan. Heat until simmering for 2-3 minutes.

Stir in ½ cup of grated Parmesan cheese and simmer for 3-4 minutes, stirring frequently until thickened. Season with salt and pepper.

Slice the rested steaks against the grain and arrange on plates. Drizzle with Parmesan cream sauce and sprinkle with chopped fresh parsley.