Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce

Add the sliced mushrooms to the skillet and cook for 2-3 minutes, or until they start to brown.

Add the minced garlic and cook for an additional 30 seconds, stirring constantly.

Pour in the heavy cream and beef broth, and bring the mixture to a simmer.

Allow the sauce to simmer for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.

Return the cooked steaks to the skillet, along with any accumulated juices, and simmer for an additional 2-3 minutes to heat through.