°four New York steaks, 7 ounces (2 hundred grams), 1 inch thick
°A pinch of salt
°A pinch of black pepper
°2 tsp olive oil
°four tbsp (60ml) butter, divided
°6 garlic cloves , divided
°6-eight sprigs of thyme, divided (or rosemary or parsley)
°Mushroom sauce
°2 garlic cloves
°1-2 teaspoons (five-10ml) Worcestershire sauce (or balsamic vinegar)
°1 cup (250 mL) sliced ​​brown mushrooms
°half of cup (one hundred twenty five ml) mild cream or mild cream

*Methods :

Before cooking, allow the steaks stand for half-hour at room temperature. Then season all aspects with salt and pepper. Heat a big skillet or solid iron pot over medium-excessive warmth.
Add 1 tbsp oil to the pan and swirl to coat the lowest of the pan. When the pan starts to smoke, upload the steaks and cook for three mins on every facet or till browned.
Reduce the heat to medium-low, then upload 2 tablespoons of butter, three-four sprigs of thyme and three cloves of garlic to the pan. Let the butter foam a touch and brush the steaks. Continue to cook for 1-2 mins, or till the steaks are cooked for your liking.
Remove the thyme and garlic from the pan and switch the steaks to a plate. Pour the cooking juices over the steaks and allow stand for five mins. Repeat the cooking method with the rest steaks, then cast off them from the pan and allow them to rest.
(Discard the thyme and garlic, but depart the second one batch of drippings withinside the pan.) While the steaks are resting, upload the beaten garlic to the pan that incorporates the drippings.
Sauté over medium warmth for 30 seconds. Add Worcestershire sauce and mushrooms. Cook till tender, then upload the cream. Season with salt and pepper.
Serve the steak with the mushroom sauce and a facet of roasted garlic potatoes.

Enjoy !