Seared Steaks with Mushroom Sauce

Ingredients

• 2 tablespoons garlic-herb butter, divided
• 1 shallot
• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or flank)
• 1 tablespoon Montreal steak seasoning
• 8 oz sliced baby portabella mushrooms
• 1 teaspoon flour
• 2 tablespoons balsamic glaze
• 1 (10.5 oz) can condensed beef broth

Steps

1. Melt 1 tablespoon butter in large sauté pan on medium-high 1–2 minutes. Slice shallot thinly (2 tablespoons). Coat steaks with seasoning (wash hands); add steaks to pan and sear 1–2 minutes on each side until browned. Remove steaks from pan (leave drippings in pan) and set aside.
2. Place remaining 1 tablespoon butter and shallots in same pan; cook 1–2 minutes until shallots are fragrant. Stir in mushrooms; cook 5–6 minutes until mushrooms begin to brown. Stir in flour; cook 1 minute.
3. Reduce heat to medium-low. Add glaze to pan; cook and stir 1–2 minutes until mushrooms are well coated. Pour in broth and return steaks to pan; simmer 5–6 minutes until sauce is slightly thickened and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
4. Transfer steaks to cutting board and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time. Serve steaks with mushroom sauce.
5. Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.