Heat a large skillet over medium-high heat and add 2 tablespoons of butter, allowing it to melt and become bubbly.

Place the steaks in the skillet and cook for about 4–5 minutes on the first side until a flavorful crust develops.

Flip the steaks using tongs, add the remaining 2 tablespoons of butter and the minced garlic, and cook for another 4–5 minutes for medium-rare.

Remove the steaks from the skillet and let them rest for 5 minutes to retain their juices.

Reduce the heat to medium and pour the heavy cream into the same skillet, whisking to lift the browned bits from the bottom.

Stir in the grated Parmesan cheese and continue whisking until the sauce thickens, about 3–4 minutes.

Taste the sauce and adjust the seasoning with salt and pepper if needed.

Slice the steaks, arrange them on a serving plate, and spoon the Parmesan cream sauce over the top. Finish with a sprinkle of chopped parsley.