Prepare the marinade: In a medium bowl, whisk together olive oil, minced garlic, Dijon mustard, Worcestershire sauce, balsamic vinegar, thyme, and a pinch of salt and pepper. The mixture should smell savory and slightly tangy. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Massage gently to coat all sides evenly. Let it marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor.

Bring to room temperature: If refrigerated, remove the steak about 30 minutes before cooking so it cooks evenly. Pat it dry with paper towels to help it sear beautifully in the pan.

Sear the steak: Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add a tablespoon of olive oil and swirl to coat. Place the steak into the pan and let it sear without moving for about 3–4 minutes. Flip and cook the other side for another 3–4 minutes for medium-rare (adjust the time for your preferred doneness).

Add butter and garlic: Reduce heat slightly, add the butter and minced garlic to the pan, and tilt it gently to spoon the melted butter over the steak. This step gives the meat a glossy finish and rich flavor.

Rest the steak: Transfer the steak to a cutting board, tent it loosely with foil, and let it rest for 5–10 minutes to allow the juices to redistribute.

Slice and serve: Slice the steak thinly against the grain for the most tender bite. Drizzle any remaining pan juices over the top. Garnish with fresh thyme or a sprinkle of flaky salt. Serve it with crispy fries, roasted vegetables, or a simple green salad for that authentic bistro-style touch.