Season the ribeye steaks with salt and black pepper on both sides.

Heat a skillet over medium-high heat and add a tablespoon of butter.

Once the butter is melted and bubbling, add the steaks to the skillet.

Cook the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.

Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet, reduce the heat to medium and add the minced garlic.

Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.

Add the heavy cream and Dijon mustard, stirring to combine.

Let the sauce simmer for 3-4 minutes until it thickens slightly.

Season the sauce with salt and black pepper to taste.

Remove from heat and stir in the remaining tablespoon of butter until melted.

Slice the rested steaks and place them on plates.

Drizzle the creamy garlic sauce over the steaks.

Garnish with chopped parsley and serve immediately.