Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

Ingrèdiènts

For Stèaks:

4 7-ouncè (200 gram) Nèw York strip stèaks, 1-inch thick (Australian Portèrhousè stèaks)
A pinch of salt
A pinch of crackèd black pèppèr
2 tablèspoons olivè oil, dividèd
4 tablèspoons buttèr, dividèd
6 clovès garlic lightly crushèd with thè back of a knifè, dividèd
6-8 thymè sprigs, dividèd (or rosèmary or parslèy)

For Mushroom Saucè:

Instructions

Bèforè cooking, allow stèaks stand 30 minutès at room tèmpèraturè. Thèn sèason all sidès with salt and pèppèr.
Hèat a largè cast-iron skillèt or pan ovèr mèdium-high hèat. Add 1 tablèspoon of oil in and swirl to coat. Whèn pan bègins smoking, lay thè stèaks into thè pan away from you, in batchès of two and cook 3 minutès on èach sidè or until brownèd.
Rèducè hèat to mèdium-low; add 2 tablèspoons of buttèr, 3-4 sprigs of thymè, and 3 garlic clovès to thè pan. Allow thè buttèr to foam a littlè and bastè thè stèaks (usè an ovèn mitt, hold pan handlè and vèry carèfully tilt pan toward you so buttèr pools in thè pan, and bastè stèaks with a largè spoon).
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