Ready to bring this dish to life? Let’s get cooking!

Start by finely grinding the dried porcini mushrooms until they resemble a powder. I find that a spice grinder works best, but a food processor or mortar and pestle will also do the trick.

In a medium bowl, combine the ground porcini, kosher salt, cracked black pepper, crushed red chili flakes, brown sugar, minced shallots, and fresh thyme leaves. Stir well until everything is evenly mixed.

Take your New York strip steaks and rub them generously with the porcini mixture. Make sure to coat all sides thoroughly. Let them sit for about 30 minutes at room temperature. This allows the flavors to permeate the meat.

Using a cast-iron skillet or heavy bottom pan, bring 2 tablespoons of butter to medium-high heat. Allow it to melt and sizzle, giving it time to develop a slight brown color for that extra flavor kick.

Carefully place the steaks in the pan, making sure not to overcrowd. You want each piece to sear properly. Cook for about 4-5 minutes on one side until a golden crust forms, then flip and cook for another 4-5 minutes, depending on your preferred doneness.

During the last minute of cooking, add the remaining butter to the pan and baste the steaks. Use a spoon to pour melted butter over the top. This not only enhances the richness but also ensures a juicy steak.

Once removed from the skillet, allow the steaks to rest for about 5 minutes. Drizzle with balsamic glaze just before serving for a burst of sweetness that ties everything together.