Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in a large skillet over medium-high heat until just smoking. Place steaks with peppered side down in skillet and sear. Set steaks aside.
Add shallot to empty skillet and cook until softened, about 1 minute. Add wine, broth, Worcestershire and thyme and simmer, scraping up browned bits with a wooden spoon, until reduced by half, about 5 minutes. Add accumulated steak juices back to pan, whisk in butter, and season with salt. Pour over steaks.
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Cook steaks to desired doneness.