Take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes. 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 shimmering.

Add the seasoned steaks to the hot skillet. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Adjust the cooking time based on thickness and personal preference.

Reduce the heat to medium-low. Add the butter, minced garlic, rosemary, and thyme to the skillet. Once the butter melts, tilt the skillet and use a spoon to baste the steaks with the garlicky butter for an additional 1-2 minutes.

Remove the steaks from the skillet and transfer them to a cutting board. Tent with foil and let rest while you prepare the gravy.

In the same skillet, add the flour and stir to combine with the remaining drippings. Cook for about 1 minute until lightly browned.

Gradually whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes. Season with salt and pepper to taste.

Slice the rested steaks and serve with the homemade brown gravy drizzled over the top.