Heat a large skillet over medium-high heat and add the olive oil.

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

Once the skillet is hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or longer to reach your desired doneness.

While the steaks are cooking, in a separate pan, melt 2 tablespoons of butter over medium heat.

Add the sliced zucchini to the pan and sauté for about 4-5 minutes until they are tender and slightly caramelized.

Add the minced garlic and thyme to the zucchini, cooking for an additional 1-2 minutes until fragrant.

Remove the steaks from the skillet and let them rest for 5 minutes, then slice them against the grain.

In the same skillet used for the steaks, add the remaining 2 tablespoons of butter, allowing it to melt and mix with the steak drippings.

Serve the sliced steak alongside the sautéed zucchini, drizzling the garlic butter sauce over the top.

Garnish with chopped parsley before serving.