For mushrooms

2 tablespoons olive oil 8 ounces mushrooms 2 teaspoons diced shallot ½ teaspoon chopped garlic 2 tablespoons sherry 4 ounces (half a stick) butter

In a very hot pan, add oil, mushrooms and shallots; cook until ingredients have caramelized, about 5 minutes. Add garlic and cook for 1 minute. Add sherry; let mixture reduce slightly then add butter, salt, pepper, rosemary and thyme. Keep warm while you prepare steak.

Prepare steak: Lightly cover steak with ½ teaspoon of salt and pepper, ensuring even distribution on both sides of the steak for uniform flavor. Dust both sides of the steak with steak seasoning

Heat a large, heavy skillet or cast-iron pan over high heat until hot. Add a good glug of oil, swirling skillet to coat the bottom. Continue to heat the pan just until oil starts to smoke. Add steak to pan and cook until meat is deeply browned, about 3 minutes per side for mediumrare. Its exterior should have a coarse sandpaper look to it.

When steak is glistening brown and cooked to your preferred doneness, transfer it to a plate, top with ½ tablespoon of butter and loosely cover with foil. Allow to rest for 5 minutes.

Place steak on plate and top with roasted garlic and sauteed mushrooms. Sprinkle steak with chopped parsley and remaining salt and pepper.

Serves 1 to 2.