Garlic Butter Steak with a Creamy Mushroom Sauce

• 2 (7-ounce) rib eye steaks, each about 1 inch thick
• fine sea salt and fresh ground black pepper to taste
• 1 TBS olive oil, divided
• 2 TBS butter, divided
• 4 cloves of garlic, peeled and bashed/broken open
• 3 to 4 sprigs of thyme

• 1 clove garlic, peeled and crushed
• 1 tsp Balsamic vinegar
• 10 to 12 quartered  closed cup white mushrooms
• 120ml light cream (1/2 cup)

1. Bring the steaks to room temperature by unwrapping them and leaving them to sit open to the air for at least half an hour.  Season them all over lightly with salt and black pepper.
2. Heat a large heavy based skillet over medium high heat. Add the oil and when it begins to shimmer and smoke add the steaks very carefully. It will sputter and spit.  Cook for three minutes on one side, then flip over and cook for a further 3 minutes on the underside. They should be nicely browned.
3. Reduce the heat to medium low and add 1 TBS of the butter to the pan, along with the sprigs of thyme and 3 garlic cloves.  Once the butter begins to foam, and using a metal spoon, carefully tilt the pan and baste the steaks with the garlic/herb butter in the pan.  Cook for a further 1 to 2 minutes, basting. 
4. Remove the steaks from the pan to a heated plate, discarding the thyme and garlic.  Leave to rest while you make the sauce.
5. To make the sauce add the mushrooms to the pan along with the crushed garlic and remaining butter.  Cook over medium heat, stirring, for a few minutes until fragrant.  Add the balsamic vinegar to the pan and cook for a few minutes longer until soft, then add the cream.  Let bubble up and heat through.  Season to taste with salt and pepper and serve immediately with the steaks.

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