Skirt Steak with Mushroom-Cream Pan Sauce

Ingredients

• 1 3/4 pounds skirt steaks, cut into 4 even portions
• Kosher salt and freshly ground black pepper
• 6 tablespoons vegetable or canola oil, divided
• 1 pound cremini mushrooms, washed and thinly sliced
• 1 cup minced shallots
• 2 medium cloves garlic, minced
• 1 1/2 teaspoons minced fresh thyme leaves
• 1 cup dry white wine
• 1 cup homemade or store-bought low-sodium chicken stock
• 1/2 cup heavy cream

Directions

1. Sprinkle the steak on every side with salt and pepper. Set 2 large stainless steel or cast iron skillets over high heat, and add 2 tablespoons oil to each one. When the oil just begins to smoke, split the steaks between the pans and cook them, flipping often, until both sides are deeply browned and an instant-read thermometer reads 120 to 125 degrees F for medium-rare, about 7 minutes. Move the steaks to a plate and keep them warm.
2. Pour the remaining 2 tablespoons oil into the skillets, dividing it between them, and warm until the oil shimmers. Add half the mushrooms to each pan and cook, stirring often while loosening the browned bits from the bottom, until the mushrooms give off their moisture and the liquid cooks away, about 6 minutes. Divide the shallots, garlic, and thyme between the pans, then keep cooking and stirring until the mushrooms brown and the shallots turn soft and lightly golden, about 7 minutes longer. Add salt and pepper to taste.
3. Pour half the wine into each skillet and bring it to a boil, stirring as you scrape up the browned bits. Transfer everything from 1 skillet into the other, then keep cooking until the wine has cooked off, about 6 minutes. Stir in the stock and cook until reduced by half, about 4 minutes. Add the cream, bring the sauce to a boil, then lower it to a simmer. Continue simmering until the sauce reduces a bit and lightly thickens. Taste and season with salt and pepper.
4. Put the steaks back in the skillet, spoon the sauce over them to warm them through, and serve right away.