For Steaks:
4 7-ounce (200 gram) 1-inch thick New York strip steaks (Australian Porterhouse steaks)
A pinch of salt
A pinch of cracked black pepper
2 tablespoons olive oil, divided
4 tablespoons butter, divided
6 garlic cloves lightly crushed with the back of a knife, divided
6-8 thyme sprigs, divided (or rosemary or parsley)
For Mushroom Sauce:
2 cloves garlic crushed
1-2 teaspoons balsamic vinegar
1 cup sliced brown mushrooms
1/2 cup light cream or reduced fat cream, (or heavy cream)
Directions
Before cooking, allow steaks stand 30 minutes at room temperature.
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, 3-4 sprigs of thyme, and 3 garlic cloves to the pan.
Allow the butter to foam a little and baste the steaks (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon). Baste constantly while cooking for a further 1-2 minutes, or until the steaks are done to your liking.
For well done steaks, flip them a couple more times while cooking until done to your preference.
Discard the thyme and garlic from the pan and transfer steaks to a plate.
Notes
Recipe from https://cafedelites.com/pan-seared-garlic-butter-steak-mushroom-cream-sauce/
