• Season both sides of each steak with salt and fresh ground pepper.
• Heat large, heavy cast iron skillet over medium heat. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.
• Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
• Place each steak into the skillet and cook over the medium heat for 3-4 minutes. Flip and cook the other side of the steak for about 3 minutes. Test for doneness. Cook longer if needed to reach the level of doneness desired.
• Remove from heat and allow to rest on a plate for about five minutes before topping with butter and serving.

For the blue cheese butter:

• Cream together butter, blue cheese cheese, and parsley.
• Place is a small bowl and chill in the fridge until the steaks are ready.
• Place one good sized scoop of butter onto the top of each steak and allow to melt over the sides.

For the garlic mushrooms:

• Preheat oven to 400 degrees.
• Place mushrooms, stem side up, in a baking dish.
• Mix together the butter, garlic, thyme, lemon juice and seasoning.
• In a separate bowl mix breadcrumbs and Parmesan.
• Spoon a little garlic butter on to each mushroom, then lightly press the cheesy breadcrumbs on top.
• Bake for 10 minutes, until softened and crumb topping is golden.
• Serve warm with the steak.