Ingredients
28ozNew York strip steaks,1-inch thick, or Australian Porterhouse steaks
A pinch of salt
A pinch of cracked black pepper
2tbspolive oil,divided
4tbspbutter,divided
6cloves garlic,lightly crushed with the back of a knife, divided
8thyme sprigs,or rosemary, or parsley divided
2cloves garlic,crushed
2tspbalsamic vinegar,or Worcestershire sauce
1cupbrown mushrooms,sliced
½cuplight cream,or reduced fat cream, or heavy cream
Preparation
Before cooking, allow steaks to stand for 30 minutes at room temperature. Then season all sides with salt and pepper.
Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 3 minutes on each side or until browned.
Reduce heat to medium-low; add 2 tablespoons of butter, 3 to 4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks.
Baste constantly while cooking for a further 1 to 2 minutes, or until the steaks are done to desired level of doneness.
Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks, then remove them and let rest.
While steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft, then add the cream. Season with salt and pepper.
Serve steak with the mushroom sauce and garlic roasted potatoes.
