Preparation

• Pat the steaks dry and season with salt and pepper. In a heavy-duty 12-inch skillet (preferably cast iron), heat 2 Tbs. of the olive oil over high heat until shimmering hot. Cook the steaks in a single layer, flipping with tongs halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 130°F for medium rare, 5 to 7 minutes total (if necessary, lower the heat to medium high to finish cooking the thicker pieces). Transfer to a plate and let rest, loosely covered with foil, while making the sauce.
• Heat 2 Tbs. of the olive oil in the skillet over medium-high heat until shimmering hot. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 6 to 8 minutes. Transfer to a bowl and keep warm.
• 将热量降低到培养基，添加剩余的1 TBS。橄榄油，葱，百里香和煮熟，搅拌，直到葱略呈褐色，约1分钟。加入葡萄酒并煮熟，搅拌并刮擦锅底以溶解任何褐色的碎屑，直到液体几乎蒸发，约1分钟。加入鸡肉汤。将热量提高到高沸腾，加入从牛排和蘑菇中积累的任何果汁，直到将酱汁降低至约1/3杯，约7分钟。
• 从热量中取出锅，然后搅拌黄油。搅拌蘑菇，调味酱汁，然后用盐和胡椒粉调味。
• Thinly slice the steaks diagonally across the grain, if you like, and serve topped with the mushroom sauce.