Pat steaks dry with a paper towel and season liberally with salt and pepper.

Pre-heat a large cast iron skillet over medium-high heat until very hot. Add the oil and coat the pan evenly. Place the steaks into the pan and cook undisturbed for about two minutes. When a seared crust begins to form on the bottom, flip the steak and cook on the other side side for one more minute for medium rare, or to your desired temperature.

Turn off the burner and add to the pan 3 Tbs of butter along with the rosemary, thyme, and garlic. Baste the butter over the steak with a spoon and continue to cook in the hot pan until don to your liking. Remove the meat to a cutting board and let it rest.

In the same pan with the remaining juices, over medium-high heat, cook the shallots for 1-2 minutes. Add the mushrooms and cookf ro another 3-4 minutes. Deglaze the pan with the wine, scraping the brown bits from the bottom with a wooden spoon. Reduce until the wine has evaporated and the pan is almost dry. Add the remaining Tb of butter and cook into the mushrooms. Season with salt and pepper to taste.

Slice steak and serve warm with mushrooms. Enjoy!