# The Ingredients You'll Need:
→ Steaks
01 - 4 boneless ribeye or sirloin steaks (8 oz each, about 1 inch thick)
02 - Salt and freshly ground black pepper to taste
03 - 2 tbsp olive oil
→ Wild Mushroom & Garlic Butter
04 - 1 cup mixed wild mushrooms (cremini, shiitake, oyster), cleaned and chopped
05 - 4 tbsp unsalted butter, softened
06 - 2 tbsp fresh parsley, finely chopped
07 - 2 garlic cloves, finely minced
08 - 1 tsp fresh thyme leaves
09 - 1 tsp lemon juice
10 - Salt and freshly ground black pepper to taste
→ Garnish
11 - Extra chopped parsley
12 - Lemon wedges
# Step-by-Step Instructions:
01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry thoroughly and season both sides generously with salt and pepper.
02 - Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté chopped mushrooms with a pinch of salt until golden and liquid has evaporated, approximately 5–7 minutes. Remove from heat and cool slightly.
03 - Combine softened butter, sautéed mushrooms, garlic, parsley, thyme, lemon juice, and a pinch of salt and pepper in a bowl. Mix thoroughly until well incorporated. Set aside.
04 - Preheat a heavy skillet or cast-iron pan over high heat. Add remaining 1 tbsp olive oil.
05 - Sear steaks for 2–3 minutes per side for medium-rare doneness. Adjust cooking time according to thickness and preferred doneness level.
06 - During the final minute of cooking, top each steak with a generous spoonful of wild mushroom and garlic butter. Allow to melt and form a crust.
07 - Remove steaks from pan and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
08 - Plate steaks topped with any remaining mushroom garlic butter. Garnish with additional parsley and lemon wedges if desired.
