Prepare the glaze: In a small saucepan, combine the apricot preserves, soy sauce, grated ginger, minced garlic, and apple cider vinegar. Bring to a gentle simmer over medium heat, stirring constantly until smooth.

Thicken the glaze: Pour the cornstarch slurry into the simmering sauce. Whisk continuously until the glaze thickens enough to lightly coat the back of a spoon (about 1 minute). Remove from heat and set aside.

Season the steaks: Pat the steaks thoroughly dry with paper towels. Season generously on all sides with kosher salt and black pepper.

Sear the steaks: Heat the olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering. Once hot, carefully place the steaks in the skillet, ensuring they do not touch. Sear for 3-4 minutes per side until a deep brown crust forms.

Finish cooking: Reduce the heat to medium. Continue cooking to desired doneness (about 2-3 minutes more for medium-rare, using a meat thermometer). During the last minute of cooking, brush a generous layer of the apricot ginger glaze onto the top of each steak.

Rest and serve: Remove the glazed steaks from the pan immediately. Let them rest on a cutting board, loosely tented with foil, for 5-7 minutes before slicing. Drizzle any remaining glaze over the sliced steak before serving.