For the Steaks:

1. Season the steaks: Allow steaks to stand at room temperature for 30 minutes. Season with salt and pepper on all sides.
2. Heat up the skillet: In a large cast-iron skillet over medium-high heat, heat 1 tbsp oil until smoking. Lay two steaks into the pan and sear for 3 minutes per side, or until well-browned.
3. Baste and finish cooking:
   • Reduce heat to medium-low.
   • Add 2 tbsp butter, 3-4 thyme sprigs, and 3 garlic cloves to the pan.
   • Baste steaks with butter for an additional 1-2 minutes, or until done to your liking.
   • Discard thyme and garlic, transfer steaks to a plate, and pour pan juices over them. Let rest for 5 minutes.
4. Repeat for remaining steaks, discarding herbs but reserving the second batch of pan juices.

For the Mushroom Sauce:

1. Sauté garlic in the pan’s buttery juices over medium heat for 30 seconds.
2. Add vinegar and mushrooms:
   • Cook until mushrooms soften.
   • Add cream, season with salt and pepper, and mix well.

Serve: Pair your perfectly seared steaks with the creamy mushroom sauce and some garlic roasted potatoes. Enjoy this indulgent meal with friends and family!