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Melt 1/4 cup butter in a large skillet over medium high heat. Once the butter is melted, add in the mushrooms and minced garlic and cook until the mushrooms are golden.
Once the mushrooms are golden, pour the wine and broth into the skillet and stir all the ingredients together. Reduce heat to medium and simmer until the sauce is reduced by at least half.
While the Mushroom Wine sauce is reducing, heat a second large skillet to high heat, and add Vegetable Oil. Season the steaks to your taste with Steak and Roast Rub and add to the hot pan.
Cook for 3-4 minutes per side over high heat, flipping only once. After flipping steaks, add the remaining 1/4 cup of butter to the pan along with crushed garlic and fresh thyme. Baste the steaks with the melted butter mixture for extra flavor.
Remove the steaks from the pan and let rest for 5 minutes. Serve with mushroom wine sauce over top and enjoy!