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

Cook the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and set them aside on a plate to rest.

Make the Gravy Sauce: In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.

Add Liquids: Pour in the beef broth and Worcestershire sauce, stirring to combine. Scrape any browned bits off the bottom of the skillet to enhance the flavor of the gravy.

Thicken the Sauce: If you prefer a thicker gravy, sprinkle the flour over the sauce and whisk continuously until smooth. Let it simmer for an additional 3-5 minutes until the sauce thickens slightly. Stir in the dried thyme and season with salt and black pepper to taste.

Serve: Slice the rested steaks against the grain and arrange them on plates. Spoon the savory gravy sauce generously over the sliced steak. Garnish with fresh chopped parsley.

Enjoy: Serve immediately with your favorite sides such as mashed potatoes, steamed vegetables, or rice.