Generously season the ribeye steaks with salt and pepper on both sides. Allow them to rest at room temperature for about 15 minutes.

Set a large skillet over medium-high heat and add 2 tablespoons of butter. Allow the butter to melt completely.

Carefully add the seasoned steaks to the skillet and sear each side for approximately 4-5 minutes.

Once the steaks are done searing, transfer them to a plate and cover loosely with aluminum foil. Allow them to rest for about 5 minutes.

Reduce the heat to medium-low and pour in the heavy cream into the same skillet, whisking to combine.

Gradually whisk in the grated Parmesan cheese until it melts smoothly and season with additional salt and pepper to taste.

Slice the rested steaks against the grain and arrange them on plates. Drizzle the Parmesan cream sauce over each serving and garnish with parsley.