Pat the ribeye steaks dry, season generously with salt and black pepper, and let sit for 15-20 minutes.

Heat 2 tbsp of olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare.

Reduce heat, add 2 tbsp butter, garlic, and herbs to the skillet, and baste the steaks for 1-2 minutes.

Remove the steaks and let rest for 5-7 minutes, covered loosely with foil.

In the skillet, add another tbsp of butter and minced garlic; sauté for 1 minute. Pour in 1 cup of heavy cream and simmer.

Mix in 1/4 cup grated Parmesan, Dijon mustard, smoked paprika, salt, and pepper.

Slice the steak, plate it, cover with sauce, and garnish with parsley.