Seared Steaks with Balsamic Mushrooms

Instructions

1. 1

   Use 4 sirloin steaks, about 150 g each and ¾ inch thick. Thinly slice the mushrooms and mince the garlic. Pat the steaks dry and season with ½ teaspoon salt and ¼ teaspoon black pepper.

2. 2

   Heat the olive oil in a large, heavy skillet over medium-high heat. Add the steaks in a single layer and sear for 3–4 minutes per side, until well browned and the centers reach 135°F/57°C for medium-rare. Transfer to a serving platter to rest while you make the mushrooms.

3. 3

   Add 1 tablespoon butter to the same skillet, followed by the mushrooms, thyme, remaining ¼ teaspoon salt and remaining ¼ teaspoon black pepper. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until the mushrooms are golden and their released liquid has evaporated.

4. 4

   Stir in the garlic for 30 seconds. Add the balsamic vinegar and 2 tablespoons water, scraping up the browned bits. Simmer for about 1 minute, until reduced to a light glaze.

5. 5

   Remove from the heat and stir in the remaining 1 tablespoon butter and any juices from the resting steaks. Spoon the mushrooms and glaze over the steaks and serve.