Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

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  Beef, New York Strip Steak(198g)
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  1 pinch salt
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  1 pinch cracked pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(60g)
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  Garlic(360g)
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  Thyme, Fresh
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  Garlic(120g)
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  Vinegar, Balsamic(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mushrooms, Cremini(240g)
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  Cream, Heavy Whipping(120g)

Instructions

1. 1Remove the steaks from refrigeration and let stand at room temperature for 30 minutes. Pat dry with paper towels and season all sides generously with salt and pepper.
2. 2Heat a large cast-iron skillet over medium-high heat until smoking. Add the olive oil and swirl to coat. Lay the first batch of steaks into the pan (away from you) and cook 3 minutes per side until deeply browned. Transfer to a plate and repeat with the remaining steaks.
3. 3Return the first batch of steaks to the pan and reduce heat to medium-low. Add the butter, fresh thyme sprigs, and garlic cloves to the pan. Tilt the pan toward you so butter pools, then baste the steaks constantly with a large spoon for 1–2 minutes until internal temperature reaches 130°F for medium-rare (adjust timing for your preferred doneness). Discard thyme and garlic, transfer steaks to a clean plate, and let rest 5 minutes.
4. 4Pour off all but 2 tablespoons of pan juices from the skillet. Add the crushed garlic and sauté over medium heat for 30 seconds until fragrant.
5. 5Add the balsamic vinegar to deglaze the pan, scraping up browned bits. Add the sliced cremini mushrooms and cook over medium heat for 4–5 minutes, stirring occasionally, until the mushrooms are tender and lightly golden.
6. 6Pour in the heavy cream and stir to combine. Simmer over medium heat for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon. Season with salt and pepper to taste.
7. 7Divide the steaks evenly among 4 airtight containers while hot. Top each with mushroom cream sauce, dividing evenly, and seal while still warm.
8. 8Refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat for 3–4 minutes, or microwave at 50% power for 2–3 minutes until warmed through.