Season steaks with pepper and worcestershire sauce. Let sit.
Scrub potatoes and cut up into small cubes. Slice tomatoes in half. Chop onion. Chop herbs. Combine broth and wine in small bowl.
Preheat skillet. Coat with cooking spray. Add potatoes and cook 2 minutes, then shake pan. Add 1/2 cup broth/wine mixture. Heat 2 minutes more with lid on. Add thyme, rosemary, onion, and garlic. Cook 3 minutes. Add rest of wine/broth mixture. Simmer 6 minutes.
Use a new skillet, heat, and coat with cooking spray. Add the steaks and sear 2-3 minutes on each side.
Add tomatoes and parsley to potatoes. Stir and heat one minute. Turn off heat and add cold butter. Stir until melted.
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