• In a large cast iron skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter, 6 ounce sliced mushrooms, 3 minced garlic cloves, 1 teaspoon chopped thyme, 1 teaspoon chopped rosemary, and 1 teaspoon chopped oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
• Turn the skillet to high heat. Season the 2 (8-ounce) lean New York Steak strip steaks with salt and pepper to taste . Add the steak to the skillet and cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness about 8-10 minutes.

To make the garlic butter compound

• In a small bowl, combine ¼ cup softened unsalted butter, 3 minced garlic cloves, 1 teaspoon chopped thyme, 1 teaspoon chopped rosemary and 1 teaspoon chopped oregano. Slather on top of steaks.
• Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.