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Bring steaks to room temp; season with salt and pepper.
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Heat 2 tbsp butter; sear steaks 3–4 min per side.
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Remove steaks; tent with foil.
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Sauté garlic in remaining butter 30–60 sec.
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Add cream; simmer 2–3 min; whisk in Parmesan.
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Season with salt, pepper, thyme.
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Return steaks; coat with sauce 1–2 min.
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Garnish
Pan-seared steak with garlic butter and creamy Parmesan sauce.
Ingredients
Scale
2 ribeye steaks, 10 ounces each
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves (optional)
Fresh parsley, chopped, for garnish