Butter-basted hanger steak with mushroom pan sauce

Marinate the steak in a bowl with olive oil, crushed garlic, sliced shallot, thyme, rosemary, parsley, whole black peppercorns and some salt, covered with a plate in the fridge about six hours, up to overnight.

Season with a little more salt and pepper before cooking.

Preheat a heavy skillet over medium heat a couple of minutes until smoking hot; add neutral oil and the steak.

Cook over medium to medium-high, moving the steak continuously and rotating it to brown all sides, so it browns at the same rate it cooks through; adjust the heat if the outside browns too fast or too slowly.

Aim for about 125 after resting: the steak comes out of the pan at about 100 to 110; at around 80 to 90 add the butter and aromatics.

Add the aromatics, a couple of crushed garlic cloves and butter, and baste continuously with a spoon so the infused fat runs into the loose grain.

At about 110, pull the steak onto a sizzle platter, spoon the aromatics on top and rest it while carryover cooking finishes.

In the same pan cook a handful of sliced creminis, using their moisture to scrape up the pan juices; add a little extra butter and brown them.

Add minced shallots, then deglaze with Shaoxing wine (or sherry or wine) and turn the heat down.

Stir in a dab of Dijon, cream and coarsely ground black pepper; season with salt and finish with the steak's resting juices.

Slice the steak against the grain, angling the knife to shorten the muscle fibers.

Spoon a bed of sauce, add the steak, finish with fleur de sel and tender thyme leaves.