Bring steaks up to room temperature before beginning. Sprinkle steaks on both sides with salt and pepper.
Heat oil in a large skillet over medium-high heat until shimmering and wisps of smoke are beginning to rise. Lay steaks in skillet. Cook 3-4 minutes on each side. Remove to a warm plate and tent with foil.
Drain fat from skillet, leaving any browned bits in the pan. Turn off the heat and let the pan cool for about 60 seconds. Turn the heat to medium, and add the wine, thyme, bay leaf, sugar and Worcestershire sauce. Bring to a boil, scraping the browned bits up ftom the bottom of the pan with a wooden spoon. Reduce by 50%, about 3 minutes.
Turn off the heat, remove the bay leaf and thyme, and add the butter slowly. Whisk gently until all the butter is incorporated. Add salt and pepper if needed.
Slice steak thinly, across the grain. Serve with sauce.