Serving size: 2
- Dry the steak at room temperature and season it generously with salt.
- Heat a large skillet, preferably cast iron, over medium-high heat. Add olive oil, once the oil is hot, carefully place the steak in the pan. Cook the first side for about 2 minutes, until you get the golden-brown crust.
- Turn the steak and cook the other side for about another 2 minutes.
- Add crushed garlic, thyme and butter.
- Tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling, it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 5-10 minutes. For medium-rare, your steak should reach an internal temperature of 125°–130°. Keep in mind, the meat will continue cooking while resting.
- Discard the thyme and garlic. Add the mushrooms. Cook them in the pan sauce.
- Add the red wine and a splash of heavy cream. Taste and see if it needs more salt and pepper.
- Spoon the mushrooms and red wine sauce over the sirloin. Garnish with couple sprigs of thyme (optional).
For the best result, it important to let the beef comes to a room temperature. Also dry it to get rid of the moisture for proper browning.