Remove the dry-aged steaks (see Tip in the intro) from the fridge at least 30 minutes before you begin. Generously crack black pepper on all sides.

Have all your other ingredients prepped and ready.

Melt one tablespoon butter in a non-stick pan and fry the mushrooms over high heat until they start to caramelize. Add the garlic and reduce the heat to prevent the garlic from burning. Stir regularly until the garlic softens.

Pour in the cream and add the blue cheese and picked thyme leaves. Keep the sauce on a low heat while you cook the steaks. It will gradually reduce and thicken, so give it a stir every now and then.

Melt the second tablespoon butter in a griddle pan and cook the steaks over high heat, flipping them until you achieve a beautiful crust and a pink center, approx. 3-4 minutes. If you prefer your steak well done, keep it on the heat for longer.

Serve the steak with the creamy mushroom and blue cheese sauce and season the lot with salt flakes and curly parsley.