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1
Preheat the oven to 400 degrees F.
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2
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
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3
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the salt and cracked pepper in a shallow bowl and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
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4
When the skillet is ready, add the steaks and sear them evenly on all sides for about.
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5
1 - to -1 1/2 minutes per side.
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6
Top each steak with a tablespoon of butter and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.).
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7
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
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8
Brush the caps of each mushroom with a clean sponge or damp paper towel. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
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9
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the leeks and cook over low heat for 5 minutes, or until the leeks are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
