Yields1 Serving
 1 (12 oz./1 inch thick) good quality kobe sirloin
 2 tablespoons Canola or vegetable oil
 Kosher salt, freshly ground pepper
 3 tablespoons unsalted butter
  2-3 sprigs thyme
 2 garlic cloves, unpeeled & crushed
 8 oz. mushrooms, sliced
 ¼ cup red wine
 A splash of heavy cream
1

Pat the steak dry and generously season it with kosher salt.

2

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.

3

Flip the steak and cook the other side for about another 2 minutes.

4

Add crushed garlic, thyme, and butter to the skillet.

5

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.

6

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.

7

Remove the thyme sprigs and garlic from the skillet. Add the mushrooms and cook them in the pan sauce.

8

Pour in the red wine and a splash of heavy cream. Taste and adjust seasoning with more salt and pepper if needed.

9

Spoon the mushrooms and red wine sauce over the kobe sirloin . Garnish with a couple of sprigs of thyme.

Ingredients

 1 (12 oz./1 inch thick) good quality kobe sirloin
 2 tablespoons Canola or vegetable oil
 Kosher salt, freshly ground pepper
 3 tablespoons unsalted butter
  2-3 sprigs thyme
 2 garlic cloves, unpeeled & crushed
 8 oz. mushrooms, sliced
 ¼ cup red wine
 A splash of heavy cream

Directions

1

Pat the steak dry and generously season it with kosher salt.

2

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.

3

Flip the steak and cook the other side for about another 2 minutes.

4

Add crushed garlic, thyme, and butter to the skillet.

5

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.

6

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.

7

Remove the thyme sprigs and garlic from the skillet. Add the mushrooms and cook them in the pan sauce.

8

Pour in the red wine and a splash of heavy cream. Taste and adjust seasoning with more salt and pepper if needed.

9

Spoon the mushrooms and red wine sauce over the kobe sirloin . Garnish with a couple of sprigs of thyme.

Kobe Sirloin Steak with Red Wine Mushrooms