Prepare the Steaks: Season both sides of the ribeye steaks generously with salt and black pepper. Allow them to sit at room temperature for about 30 minutes before cooking.

Sear the Steaks: In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until hot. Carefully place the steaks in the pan and sear for about 4-5 minutes on one side until a nice crust forms. Flip the steaks and cook for another 4-5 minutes for medium-rare, or until desired doneness.

Add Garlic and Herbs: Once the steaks are cooked, reduce the heat to medium-low. Add the butter, minced garlic, rosemary, and thyme to the pan. Baste the steaks with the melted garlic herb butter for about 1-2 minutes. Remove the steaks from the skillet and let them rest on a plate, loosely covered with aluminum foil.

Make the Gravy: In the same skillet, add the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. If you prefer a thicker gravy, whisk in the flour and let it simmer for about 5 minutes until slightly thickened. Adjust seasoning with salt and pepper as needed.

Serve: Slice the rested steaks against the grain. Drizzle the rich savory brown gravy over the steaks and garnish with fresh parsley. Serve immediately with your choice of sides.