Bring steaks to room temp: Pat the steaks dry with paper towels. Season all over with salt and pepper. Let them sit at room temperature for 20–30 minutes. This helps them cook evenly.

Prep the mushrooms and herbs: Wipe mushrooms clean with a damp towel, then slice. Mince garlic and chop your herbs. Keep them handy—things move fast once the steaks hit the pan.

Heat the pan: Set a large heavy skillet (cast iron is best) over medium-high heat. Add 1 tablespoon oil and let it heat until shimmering, almost smoking.

Sear the first side: Add the steaks and press lightly for contact. Don’t move them. Sear 3–4 minutes until a deep brown crust forms.

Flip and baste: Flip the steaks. Add 2 tablespoons butter, half the garlic, half the thyme, and half the rosemary to the pan. Tilt the pan and spoon the melted, foamy butter over the steaks for 1–2 minutes.

Cook to temp: Continue cooking until desired doneness: about 125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer for accuracy.

Rest the steaks: Transfer steaks to a plate. Spoon some pan butter over them, tent loosely with foil, and rest 5–10 minutes. This keeps them juicy.

Cook the mushrooms: Return skillet to medium-high heat. Add remaining 1 tablespoon oil and 1 tablespoon butter. Add mushrooms in an even layer. Season with salt and pepper. Let them cook undisturbed 2–3 minutes to brown, then stir and continue cooking 4–6 minutes until tender and golden.

Finish with aromatics: Stir in remaining garlic, thyme, and rosemary. Cook 30–60 seconds until fragrant. If using, add a small splash of white wine or a squeeze of lemon and let it sizzle for 30 seconds to deglaze.

Combine and serve: Return any steak juices from the resting plate to the pan. Slice steaks against the grain. Spoon mushrooms onto plates, top with steak slices, and drizzle with the garlicky herb butter from the pan. Finish with chopped parsley.