Been doing them this way for 40+ years.
Preheat pan with a drizzle of olive oil.
Slice loin about 3/8 to 1/2" thick and dust with pancake flour or Bisquick.
When a drop of water sizzles and pops in the oil put the steaks in and season, I use Morton's Nature's Seasons (lightly).
When blood starts to show on top, turn them over (doesn't take long) and season again.
About 30 seconds before you take them out, drizzle just a few drops of Worcestershire on them and be sure to get a few drops on the hot pan around the steaks.
When the Worcestershire sizzles away remove and enjoy.
The smell is addicting.
