Pat the steak dry and generously season it with kosher salt.
Heat a large skillet, preferably cast iron, over medium-high heat. Add canola oil and once it's hot, carefully place the Kobe sirloin in the pan. Cook the first side for about 2 minutes until a golden brown crust forms.
Flip the steak and cook the other side for about another 2 minutes.
Add crushed garlic, thyme, and butter to the skillet.
Tilt the pan so the butter pools on one side and use a large spoon to continuously baste the steak with butter. Continue until the butter is no longer bubbling, smells nutty, and begins to brown, around 1 minute.
Transfer the steak to a cutting board and let it rest for 5-10 minutes. For medium-rare, aim for an internal temperature of 125°–130°F. Remember, the steak will continue to cook while resting.
Remove the thyme sprigs and garlic from the skillet. Add the mushrooms and cook them in the pan sauce.
Pour in the red wine and a splash of heavy cream. Taste and adjust seasoning with more salt and pepper if needed.
Spoon the mushrooms and red wine sauce over the kobe sirloin . Garnish with a couple of sprigs of thyme.
Ingredients
Directions
Pat the steak dry and generously season it with kosher salt.
Heat a large skillet, preferably cast iron, over medium-high heat. Add canola oil and once it's hot, carefully place the Kobe sirloin in the pan. Cook the first side for about 2 minutes until a golden brown crust forms.
Flip the steak and cook the other side for about another 2 minutes.
Add crushed garlic, thyme, and butter to the skillet.
Tilt the pan so the butter pools on one side and use a large spoon to continuously baste the steak with butter. Continue until the butter is no longer bubbling, smells nutty, and begins to brown, around 1 minute.
Transfer the steak to a cutting board and let it rest for 5-10 minutes. For medium-rare, aim for an internal temperature of 125°–130°F. Remember, the steak will continue to cook while resting.
Remove the thyme sprigs and garlic from the skillet. Add the mushrooms and cook them in the pan sauce.
Pour in the red wine and a splash of heavy cream. Taste and adjust seasoning with more salt and pepper if needed.
Spoon the mushrooms and red wine sauce over the kobe sirloin . Garnish with a couple of sprigs of thyme.