In a bowl, whisk olive oil, soy sauce, garlic, Worcestershire sauce, salt, and pepper. Add steaks, cover, and refrigerate for 45 minutes.

Heat oven to 400°F (200°C). Place a cast iron skillet on the stove and set burner to high.

Remove steaks from marinade, pat dry with paper towels to ensure a crisp sear.

Once the skillet is smoking hot, add steaks and sear 2-3 minutes per side until a golden-brown crust forms.

Reduce heat to medium, add butter and herbs. Tilt skillet and spoon melted butter over the steaks for 1 minute.

Transfer skillet to the oven. Cook 5-8 minutes for medium-rare (internal temperature 130°F/54°C).

Remove steaks, let rest on a cutting board for 5 minutes to redistribute juices.

Cut against the grain into thin strips for maximum tenderness.