Ingredients
• 2 D’Artagnan striploin steaks*
• Salt and pepper
• 1 tablespoon avocado oil or another high heat oil
• 1 tablespoon butter
• ½ pound (1 container) baby bella mushrooms sliced*
• 3 garlic cloves minced
• A couple sprigs of fresh thyme*
• A sprig of fresh rosemary*
Garlic compound butter:
• ¼ cup unsalted butter, softened
• 3 garlic cloves minced
• 1 teaspoon fresh thyme leaves chopped*
• 1 teaspoon fresh rosemary leaves chopped*
(*Included in bundle)
Instructions
- Generously season the steaks with kosher salt and black pepper.
- Make the garlic compound butter by mixing the butter, minced garlic, and fresh chopped herbs. Set aside.
- In a large cast iron skillet over medium heat, add avocado oil, butter, mushrooms, garlic, and herb sprigs. Cook for about 3-5 minutes or until the mushrooms are soft. Remove with a slotted spoon and set aside.
- Turn the heat up to high and sear each side for 3 minutes or until the outside is browned. Reduce heat to medium-high and continue to cook (flipping back and forth) until steaks reach desired doneness; medium-rare: 3-5 minutes, internal temperature at 135°F; medium: 5-7 minutes, internal temperature at 140°F.
- Right before the steaks are done, slather compound butter over the top of the cooking steaks. Add the mushrooms back to the skillet. Allow the butter to melt through the steaks and heat the mushrooms through. Serves 2