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Pat dry ribeye with paper towel. Season both sides with salt and pepper.
In the bottom of a heavy saute pan, heat 2 tablespoons of vegetable oil. Add whole garlic cloves, butter, and thyme. Cook ribeye steaks to desired doneness.
Boil Idaho potatoes until tender. Smash slightly and season with olive oil, salt, pepper, parsley, and grated parmesan.
In a saucepan, heat olive oil and saute minced garlic until fragrant. Add heavy cream, mustard seed, grated parmesan, butter, black pepper, salt, and lemon juice. Simmer until sauce thickens.
Serve the cooked ribeye steaks with the cream sauce and potatoes.