Skillet-Seared Steak with Garlic Butter Mushrooms

Remove the steaks from the fridge and let them sit at room temperature for 30 minutes to an hour. Pat them dry with paper towels and season both sides with 1 teaspoon of coarse salt. Set aside.

Heat a 12-inch cast iron skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, add the sliced mushrooms, 3 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3-4 minutes, or until mushrooms are tender and browned. Transfer the mushrooms to a plate and set aside.

Increase the heat to high and let the skillet heat for about 3 minutes until it starts to smoke slightly. Place the steaks in the hot skillet and sear for 2 minutes per side, or until a nice crust forms.

Reduce the heat to medium-high. Add 3 tablespoons grass-fed butter, 3 minced garlic cloves, and fresh thyme to the skillet. Carefully tilt the skillet to distribute the butter and spoon it over the steaks as it melts.

Flip the steaks once more and cook for an additional 2-4 minutes, or until the internal temperature reaches your desired level of doneness (rare: 125°F, medium-rare: 135°F, medium: 145°F, medium-well: 150°F, well-done: 160°F).

Return the cooked mushrooms to the skillet with the steaks, and serve immediately. For a wholesome meal, pair with sides like roasted green beans, asparagus, mashed cauliflower, or cauliflower rice.