Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pat steak dry with paper towel and season all over with salt and pepper.
Heat half the oil over medium-high heat in a cast-iron or ovenproof heavy-bottomed stainless steel skillet. Cook steak for 4 to 6 minutes, turning once, until browned on both sides; transfer steak to a plate.
Return skillet to medium heat and add remaining oil. Cook onion, Worcestershire sauce and thyme, stirring often, for 10 to 12 minutes or until softened. Stir in broth and wine; bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until reduced by about half.
Place steak back in skillet; stir any accumulated juices into sauce. Cook steak in sauce in preheated 450°F oven for 6 to 8 or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer steak to a cutting board and let rest for 5 minutes.
Meanwhile, return skillet to stove top (off the heat). Add butter to sauce, one cube at a time, stirring until each piece melts before adding the next.
Slice steak across the grain and arrange on a platter. Pour onion sauce over steak and sprinkle with parsley.