Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking. This helps them cook evenly.

Pat the steaks dry with a paper towel to remove excess moisture, then rub both sides with olive oil. Season generously with salt and black pepper.

Heat a large, heavy skillet (preferably cast iron) over medium-high heat until very hot, but not smoking.

Add the steaks to the skillet and sear for 2-3 minutes on each side, or until a golden-brown crust forms. For medium-rare, continue cooking for an additional 2-3 minutes per side, adjusting depending on your preferred doneness.

While the steaks are cooking, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Once the steaks are cooked to your desired doneness, remove them from the skillet and let them rest on a plate for 5 minutes. This allows the juices to redistribute.

Drizzle the garlic butter over the steaks and sprinkle with chopped parsley before serving.