Ingredients

For the Steaks:

• 4 New York strip steaks (7 oz each, 1-inch thick)

• Salt and freshly cracked pepper

• 2 tablespoons olive oil, divided

• 4 tablespoons butter, divided

• 6 cloves garlic, lightly crushed with the back of a knife

• 6-8 fresh thyme sprigs (or rosemary or parsley)

For the Mushroom Cream Sauce:

• 2 cloves garlic, crushed

• 1 cup brown mushrooms, sliced

• 2 tablespoons butter

• 1 cup chicken broth

• 1/2 cup heavy cream

• 1-2 teaspoons balsamic vinegar or Worcestershire sauce

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

Instructions

Preparing the Steaks:

1. Remove steaks from refrigerator and let them sit at room temperature for 20-30 minutes to ensure even cooking.

2. Pat steaks completely dry with paper towels and season generously with salt and pepper just before cooking.

3. Preheat a cast iron skillet or heavy-bottomed pan over high heat until almost smoking.

Cooking the Steaks:

1. Add 1 tablespoon olive oil to the hot pan and swirl to coat.

2. Place steaks in the pan, pressing gently to ensure full contact with the surface.

3. Sear undisturbed for 3-4 minutes until a deep golden crust forms.

4. Flip steaks and sear the other side for another 3-4 minutes.

5. Reduce heat to medium and add 2 tablespoons butter, crushed garlic, and thyme sprigs.

6. Tilt the pan carefully and baste steaks with the flavored butter using a large spoon.

7. Remove steaks from pan and let rest on a plate for 10-15 minutes, keeping any pan juices in the skillet.

Making the Mushroom Cream Sauce:

1. In the same pan over medium heat, add remaining butter and let it melt.

2. Add sliced mushrooms and crushed garlic, sautéing for 3-4 minutes until mushrooms are golden brown.

3. Add chicken broth, red pepper flakes, and dried thyme, stirring to combine.

4. Let the mixture simmer for 5-7 minutes to reduce slightly and concentrate flavors.

5. Stir in heavy cream and balsamic vinegar, whisking to create a smooth sauce.

6. Season with salt and pepper to taste.

7. Return steaks and any accumulated juices to the pan briefly to warm through.