Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

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  28 oz Beef, New York Strip Steak
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  1 1 pinch salt
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  1 1 pinch cracked pepper
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  2 tbsp Olive oil

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

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  4 tbsp Unsalted Butter
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  6 Thyme, Fresh(5g)
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  2 Garlic(6g)
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  1 tsp Vinegar, Balsamic

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

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  1 cup Mushrooms, Cremini
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  0.5 cup Cream, Heavy Whipping

Instructions

1. 1Remove the New York strip steaks from the refrigerator and let stand at room temperature for 30 minutes. Pat dry with paper towels and season all sides with a pinch of salt and cracked pepper.
2. 2Heat a large cast-iron or heavy skillet over medium-high heat until smoking. Add 1 tablespoon of olive oil and swirl to coat. Lay the steaks in the pan and cook 3–4 minutes per side until deeply browned and the internal temperature reads 130°F for medium-rare.
3. 3In the final minute of cooking, add 2 tablespoons of butter, half the lightly crushed garlic cloves (from the 6-clove portion), and half the thyme sprigs to the pan. Tilt the pan and continuously baste the steaks with the foaming butter for 1 minute. Transfer steaks to a plate and rest 5 minutes.
4. 4Pour off excess fat, leaving the fond in the pan. Add the remaining 1 tablespoon of olive oil over medium heat. Add the 2 crushed garlic cloves and the remaining thyme sprigs; sauté 30 seconds until fragrant.
5. 5Add the balsamic vinegar and scrape up all browned bits from the pan. Add the sliced brown mushrooms and cook over medium heat for 4–5 minutes, stirring occasionally, until tender and golden.
6. 6Add the remaining 2 tablespoons of butter and the light cream. Stir to combine and simmer 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 into 4 airtight meal-prep containers. Spoon the mushroom cream sauce over each steak, dividing evenly, and refrigerate once sealed.