1. Take the steak out of the refrigerator 30–40 minutes before cooking. Pat it dry thoroughly with paper towels and season both sides generously with salt and pepper.

2. Heat a stainless-steel skillet over high heat for 2–3 minutes. Add a little oil and sear the steak for 3–4 minutes on one side without moving it. Flip it over and cook for another 3 minutes or so for a perfect medium doneness.

3. While the second side is cooking, reduce the heat, add the butter and rosemary, and continuously baste the steak with the melted butter. Remove it from the pan and let it rest for 5–10 minutes before slicing.

4. While the steak is resting, prepare the mushroom sauce. In a skillet over medium-high heat, melt the butter and sauté the garlic and mushrooms until the mushrooms release their moisture and the liquid evaporates.Add the chicken stock, heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir well and bring the sauce to a gentle simmer. Cook until it thickens slightly.

5. For the potatoes, heat a little olive oil, butter, and fresh thyme in a skillet. Sauté the potatoes until they are golden brown and heated through.

6. Serve the steak with the mushroom sauce and potatoes, and enjoy!

Kali Orexi!