Step 1

For the Steak

Step 2

The night before, place both steaks on a racked sheet tray and pat dry with paper towels. Season assertively with salt on both sides and refrigerate overnight.

Step 3

If short on time, place steaks on racked sheet tray and pat dry with paper towels. Place in refrigerator for at least an hour to dry the surface as much as possible.

Step 4

The next day, remove steaks from refrigerator 45 minutes before beginning cooking to bring to room temperature.

Step 5

Preheat oven to 275°F.

Step 6

Season steaks assertively with salt on all sides and place in preheated oven. Cook steak until 5 degrees below desired temperature. It will take about 20 minutes for rare steak and up to about 45 minutes for medium-well. Cooking time can vary dramatically depending on many factors, so check often with an instant read thermometer.

Step 7

Once steaks have reached desired temperature, remove from oven.

Step 8

Heat a large skillet or grill pan over medium high heat and add enough oil to almost coat the bottom of the pan. Once oil is shimmering, add steaks to pan and sear for about 45 seconds, or until deeply golden brown. Flip and repeat on other side. Once golden brown, transfer steaks to plate.

Step 9

For the Mushroom Pan Sauce

Step 10

Add mushrooms to steak pan and cook for 3-4 minutes, or until golden brown. Add in stock and mustard and stir to dissolve mustard and incorporate any browned bits on the bottom of the pan. Bring to a boil, then reduce to a simmer and cook for 3-4 minutes, or until reduced by half. Once sauce has thickened, remove from heat.

Step 11

For Serving

Step 12

Place each steak on a plate and evenly spoon mushroom sauce over top of steaks. Serve immediately.