Combine butter, parsley, garlic, Worcestershire, and ¼ teaspoon pepper in bowl; set aside. Place flour in shallow dish. Place steaks between 2 sheets plastic wrap and pound to ¼-inch thickness. Pat steaks dry with paper towels and season with salt and pepper.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Working with 2 steaks at a time, coat steaks in flour, shaking to remove excess, and transfer to skillet. Cook until well browned on first side, about 3 minutes. Flip steaks and cook until browned on second side, 1 to 2 minutes longer. Transfer steaks to platter, top with half of seasoned butter, and tent loosely with aluminum foil. Wipe out skillet with paper towels. Repeat with remaining 2 tablespoons oil, steaks, and butter. Serve.

Cubed steaks can be tough and chewy if you don’t cook them right. To promote even cooking, we pounded the steaks to an even thickness. A dredge in seasoned flour protected the exterior of the steaks from drying out during cooking, and a properly heated skillet and just the right amount of oil provided a nicely browned crust. A simple herb butter bathed the finished steaks and made for a simple-yet-flavorful weeknight meal.