Honestly better than many steakhouses. We like to make this for a date night in.

Serves 2

1 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound), cut in half
Salt and ground black pepper
1-2 tablespoons vegetable oil

1 tablespoon vegetable oil
8 ounces button or cremini mushrooms , trimmed and sliced thin (about 3 cups)
1 small shallot, minced
1 cup red wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons cold unsalted butter , cut into pieces
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper

Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until thermometer to 105 degrees for medium, 25 to 30 minutes.
Heat oil in 12-inch skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks. Let steaks rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.

Pour off any fat from skillet. Heat oil over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add vinegar, mustard, and any juices from resting steaks; cook until thickened, about 1 minute. Off heat, whisk in butter and thyme; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.