This dish uses the technique of deglazing your pan to capture all the flavor from your steak of choice.

Ingredients: 

• Steak "butter" (fat left on pan after cooking) 
• 20 ounces cremini mushrooms 
• 3 cloves of freshly minced garlic 
• ¼ cup dry sherry 
• ¼ cup beef stock 
• ½ tsp Kosher Salt 
• ½ tsp freshly ground black pepper 
• ¼ tsp dried thyme 
• 1/4 tsp dried oregano 
• 1 tablespoon chopped Italian parsley 
• 1 tablespoon butter 

Preparation: 

1. Slice your mushrooms (about 1/4 to 1/2 inch in thickness). 
2. Mince your cloves of garlic. 
3. Coarse chop your Italian parsley. 

Instructions:

1. Sear your S&W steak in a cast iron skillet or heavy pan. 
2. Let your steak rest while you cook your mushrooms. 
3. Leave approximately 2 Tbsp of the juices from the fat in your pan. 
4. Bring stove to high heat and carefully add your sherry and beef stock.  
5. Use a wooden spoon to help the liquid bring up all the charred bits and flavor on the pan. 
6. Bring stove to medium/high heat. 
7. Add your garlic and mushroom to your pan and sauté occasionally for about 8 minutes or until mushrooms begin to crisp after the liquid is soaked up. 
8. Add butter, salt, pepper and herbs and sauté for an additional 1-2 minutes. 
9. Serve with your rested S&W steak.