Unpack the steaks, place them on a plate, and let it sit at room temperature for 30 minutes to 1 hour.
Pat dry with paper towels before cooking.
In a large skillet or cast-iron skillet over medium-high heat, melt the butter with the oil.
Once the butter foam subsides, add the steaks and sear until a brown crust forms, about 2 minutes per side.
Depending on how thick are the steaks, usually, you need to cook 2–2½ minutes per side for medium-rare and an internal temperature of 125–130°F.
Remove the steaks from the pan and transfer to a cutting board, cover with foil, and rest for 10–15 minutes.
In the meantime, add some fresh rosemary and thyme sprigs to the same pan, add the apple vinegar, maple syrup, and beef broth. Stir and cook until the sauce is somewhat thick. Remove from heat once done.
Discard the thyme and rosemary, slice the steak and serve immediately with the sauce.