Take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes. This helps in even cooking. Season both sides of the steaks generously with salt and black pepper.

In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the seasoned steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, or adjust the time according to your desired doneness. During the last minute of cooking, add 2 tablespoons of butter, minced garlic, thyme, and rosemary to the skillet. Spoon the melted garlic butter over the steaks as they finish cooking.

Once cooked to your liking, transfer the steaks to a plate and cover loosely with aluminum foil. Allow them to rest for at least 5 minutes.

In the same skillet, lower the heat to medium and add 1 tablespoon of butter. Once melted, sprinkle in the flour and whisk continuously for about 1 minute to create a roux. Gradually pour in the beef broth while whisking to avoid lumps. Bring the mixture to a simmer and let it cook for about 3-5 minutes until it thickens. Stir in Worcestershire sauce and season with salt and pepper to taste.

Slice the rested steaks against the grain and serve them on plates. Drizzle the homestyle brown gravy sauce over the steak slices. Garnish with chopped fresh parsley.