Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner for any occasion! The ultimate steak recipe on your table in less than 20 minutes! A little butter adds richness and keeps your charred steaks juicy, with the added flavours of garlic and your choice of herbs!

INGREDIENTS:
For Steaks:

• 4 7-ounce (200 gram) New York strip steaks, 1-inch thick (Australian Porterhouse steaks)
• 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)

INSTRUCTIONS:

1. Before cooking, allow steaks stand 30 minutes at room temperature. Then season all sides with salt and pepper.
2. 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.
3. 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). 
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