Remove the steaks from the refrigerator and its packaging and let rest for at least forty five minutes at room temperature.

To prepare the mushrooms, melt butter in a saucepan over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add all the mushrooms and cook until it just starts to soften, about 5 minutes.

Add the thyme, rosemary, and a pinch of salt. Cook until the mushrooms have crisped up slightly, about 10 minutes. Set aside.

Pat the meat dry. Generously season with salt and pepper on both sides. Place a stainless steel pan (or cast iron skillet) over high heat and allow it to heat up. Add the olive oil and swirl to coat.

The cook time on the steaks depends on how you want them done. For my steak I went with a medium cook (which I will explain). Carefully place the steak into the pan. Give it a slight jiggle to unstick from the pan and leave it to cook for four minutes. Do not touch it or flip it, just let it cook.

Flip the steak and allow it to cook for three minutes. The new york strip has a large amount of fat on one side. After the cook time has finished, flip the new york strip to the fat side and hold until the fat has crisped up.

Add the butter, rosemary, and thyme to the pan. Allow the butter to melt and then carefully tilt the pan toward you. Bast the steak with the butter for about one minute. Remove the steak from the heat and allow it to rest for five minutes.

In the same pan that the meat was cooked, add the mushrooms in to heat up and mix with the butter sauce. After the steak has rested, top with the mushroom and butter sauce.