Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

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

  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).
  4. etc
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