Pat the ribeye steaks dry with paper towels, then season both sides with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for about 10 minutes.

While the steaks rest, slice the mushrooms and mince the garlic.

Place a heavy-bottomed skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers, add the steaks.

Sear the steaks for 4-5 minutes per side for medium-rare (internal temperature ≈ 130°F). Transfer the cooked steaks to a plate, tent with foil, and keep warm.

Reduce the heat to medium, add 1 tablespoon of butter to the same skillet, and let it melt.

Add the sliced mushrooms and cook, stirring occasionally, for 5-6 minutes until they release moisture, turn brown, and develop a nutty flavor.

Push the mushrooms to the side of the pan. Add the remaining 3 tablespoons of butter and let it melt. Stir in the minced garlic and thyme; sauté for about 30 seconds until fragrant.

Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the pan’s bottom. Add the lemon juice and let the sauce simmer for 2-3 minutes, thickening slightly.

Return the rested steaks to the skillet, spoon the sauce over them, and let everything mingle for another minute.

Remove from heat, slice the steaks against the grain, arrange on serving plates, and spoon the mushroom-garlic butter sauce over each portion. Garnish with chopped fresh parsley and serve immediately.