Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. This helps them cook more evenly.

Season both sides of the steaks generously with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks to the skillet.

Sear the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Add 2 tablespoons of butter during the last minute of cooking, spooning the melted butter over the steaks.

Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.

In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic, parsley, and thyme. Sauté for about 1 minute until fragrant.

Stir in the Worcestershire sauce, beef broth, and soy sauce. Bring to a simmer. If you’d like a thicker sauce, whisk in the flour and cook for an additional 2-3 minutes, allowing the sauce to thicken.

Taste and adjust seasoning with salt and pepper if needed.

Slice the rested steaks against the grain and serve topped with the savory brown sauce.