2, 14-ounce strip steaks, plus olive oil for searing
1 cup sliced white mushrooms, plus a splash of oil
1/3 cup heavy cream
2 tablespoons beef broth
2 tablespoons dry red wine or red cooking wine
If possible, season the steaks generously with sea salt 3-4 hours before cooking for the deepest flavor (it’s also fine to season them right before cooking).
Add the mushrooms and a splash of oil to a pan, and sauté the mushrooms on medium heat for 3-4 minutes. Then, add beef broth, red wine, and heavy cream, and let the mixture simmer on low for 10-15 minutes. Whisk the sauce every couple of minutes, and watch that it doesn’t bubble too much. The sauce will thicken as it cooks.
While the sauce cooks, add a splash of olive oil to an oven-safe pan, and heat the oil on medium-high heat for 2-3 minutes. Sear the steak for about 2 minutes per side. From there, turn the oven broiler on high, and place the entire pan and steak under the broiler. Let it broil for 4-7 minutes, depending on desired doneness.
Remove the steak from the oven, and let it rest 5 minutes. Thinly slice it, then plate it and add the mushroom sauce; serve immediately.