Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

For Steaks:
4 7-ounce New York strip steaks, 1-inch thick
A pinch of salt
A pinch of cracked black pepper
2 tablespoons olive oil, divided
4 tablespoons butter, divided
6 cloves garlic 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 (or Worcestershire sauce)
1 cup sliced brown mushrooms
1/2 cup light cream or reduced fat cream (or heavy cream)

• Before cooking, allow steaks stand 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, 3-4 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.
• Pour the pan juices over the steaks and let rest for 5 minutes.
• Repeat with the remaining steaks, then remove them and let rest. (Discard the thyme and garlic, but leave the second lot of pan juices in the pan.)
• 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 to your taste.
• Serve steak with the mushrooms sauce and garlic roasted potatoes.

Serves 4