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  1. Bring steaks to room temperature. Pat dry with a paper towel and season with salt and pepper.
  2. Brush 1 tbs olive oil on the steaks, covering both sides.
  3. Heat pan for about 2 minutes, then set steaks in the heated saute pan.
  4. Sear the steak on each side, for 3-4 minutes until a nice golden brown.
  5. Flip the steak over, and sear for 3-4 more minutes, or until steak reaches an internal temperature of 130-140 degrees (medium rare)then remove from the pan. Set aside
  6. In the same pan, over medium heat, add the other Tbs of olive oil, and minced garlic, and cook for 1-2 minutes. Do not burn the garlic. Stir frequently.
  7. Add in the mushrooms, and the butter, and cook 3-4 minutes, until mushrooms start to brown.
  8. Add in the chicken broth, and deglaze the pan by using the rubber spatula to gently scrape the brown bits off the bottom. Once deglazed add in red pepper flakes, and thyme. Bring to a boil, then turn heat down and let simmer 8-10 minutes, cover for the first 4 minutes, and uncover for the last 4 to allow the stock to reduce. This is important, if you don’t let it reduce, the sauce won’t thicken.
  9. Once stock has reduced, turn heat back up to medium, then add in heavy cream, and garlic salt. and stir over medium heat, cooking for 1-2 minutes, at a simmer or soft boil. Then stir in grated parmesan cheese.
  10. Add steaks back into the pan, and cook until desired doneness is achieved. You can put whole pan into a preheated 375 degree oven, or cook on the stove top to get desired doneness.
  11. Then remove from heat. If you want them medium rare, then do not cook any longer, instead spoon sauce over top of the steaks.
  12. Sprinkle with chopped basil, and enjoy.