Garlic Butter Herb Steak and Mushrooms

Ingredients:

Steak and Mushrooms:

1 tablespoon olive oil
1 tablespoon butter
6 ounce mushrooms sliced
3 garlic cloves minced
1 teaspoon thyme chopped
1 teaspoon rosemary chopped
2 teaspoons oregano chopped
2 New York strip steaks or any type of steak that you prefer
salt and pepper
Worcestershire sauce, if desired

Garlic Butter Compound:

¼ cup softened butter
3 garlic cloves minced
1 teaspoon thyme chopped
1 teaspoon rosemary chopped
1 teaspoon oregano chopped

NOTE: If you do not have fresh herbs, you can substitue dried herbs. The ratio of fresh herbs to dried herbs is 3 to 1.

Instructions:
Step 1: Take Steaks out of fridge and season well with salt and pepper. Also. Worcestershire sauce if deired, on both sides. Let come to room temperature, aprox 30 min.

Step 2: In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 5-7 minutes or until tender. Remove and set aside on a plate.

Step 3: Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Or you can put the steaks on the grill and cook to desired doneness.

Step 4: While steaks are cooking, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs together.

Step 5: When steaks are done, slather butter mixture on top of steaks, tent with foil for the steaks to rest. Add the mushrooms back to the pan and heat through while the butter melts into the steaks. Serve Steaks with mushrooms on top.

Paired with Mary Taylor Bordeaux Rouge
Adapted from The Recipe critic

Garlic Butter Herb Steak and Mushrooms

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