Heat half the oil in a skillet over medium-high heat. Pat the steak dry and cook for about 4–6 minutes per side, adjusting to its thickness, until the center reaches at least 145°F (63°C). Transfer to a clean board and rest for at least 3 minutes. Slice thinly across the grain.

While the steak cooks, heat the remaining oil in a soup pot over medium heat. Cook onion, carrots and celery for 6–8 minutes, stirring, until the onion softens. Add garlic and thyme and stir for 30 seconds.

Add broth, soy sauce and pepper. Bring to a simmer and cook gently for 12–15 minutes, or until the vegetables are tender.

Meanwhile, cook the egg noodles in a separate saucepan of boiling water according to their package directions. Drain well. Do not add the whole batch to the soup pot if saving leftovers.

Add the cooked sliced beef and its resting juices to the hot soup just long enough to warm through. Divide noodles among four bowls and ladle the beef, vegetables and broth over them. Taste before adding any additional salt.