# Components:
→ Steaks
01 - 4 boneless ribeye or sirloin steaks, 8 ounces each, about 1 inch thick
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons olive oil
→ Wild Mushroom & Garlic Butter
04 - 1 cup mixed wild mushrooms (cremini, shiitake, oyster), cleaned and chopped
05 - 4 tablespoons unsalted butter, softened
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon fresh lemon juice
10 - Salt and freshly ground black pepper to taste
→ Garnish
11 - Extra chopped parsley
12 - Lemon wedges
# Directions:
01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels and season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté chopped mushrooms with a pinch of salt until golden and any liquid has evaporated, approximately 5 to 7 minutes. Remove from heat and cool slightly.
03 - In a bowl, combine softened butter, sautéed mushrooms, minced garlic, fresh parsley, thyme, lemon juice, and salt and pepper to taste. Mix until well incorporated and set aside.
04 - Preheat a heavy skillet or cast-iron pan over high heat. Add remaining 1 tablespoon olive oil and allow to shimmer.
05 - Sear steaks for 2 to 3 minutes per side for medium-rare doneness, or adjust timing based on desired temperature and steak thickness.
06 - During the final minute of cooking, top each steak with a generous portion of the wild mushroom and garlic butter compound. Allow to melt and form a crust.
07 - Transfer steaks to a serving plate and tent loosely with aluminum foil. Rest for 5 minutes to allow juices to redistribute.
08 - Serve steaks topped with any remaining mushroom garlic butter. Garnish with additional fresh parsley and lemon wedges as desired.
