Generously season your steak with olive oil and Weber’s Chicago Steak seasoning. Set aside.
Heat a pan on medium-high heat until the pan is very hot. Add 2tbsp of olive oil to the pan and sear the steak for 2-3minutes on each side or until your preferred doneness.
In the last 90 seconds of cooking, add butter, rosemary and crushed garlic cloves and baste the steak.
Remove the steak from the heat and set aside. Turn the heat down to medium and add your quartered mushrooms. Sautée for 3-4 minutes until mushrooms are browned.
Deglaze your pan with red wine. Let the red wine cook for a few minutes to allow the alcohol to cook out. Then add beef broth, heavy cream and a generous sprinkle of Weber’s Chicago Steak seasoning.
Reduce heat to medium low and allow the sauce to thicken until it coats the back of a wooden spoon (about 5-8 minutes).
