COMPOUND BUTTER:

Cup of Yum
1. To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit about 10 minutes, until mushrooms are soft.
2. Strain out mushrooms and press with a paper towel to press out the extra liquid.
3. Slice mushrooms and set aside.
4. Add remaining dry mushrooms to a food processor and pulse until they are turned into mushroom powder.
5. To the food processor, add the butter, salt, thyme, parsley and half the sliced mushrooms. Pulse until well blended.
6. Remove butter to a sheet of plastic wrap. Mix in remaining sliced mushrooms and roll into a log, twisting the ends to seal. Refrigerate 30 minutes to an hour, until firm.

STEAK:

1. Preheat oven to 475 degrees F.
2. Liberally season both sides of the steaks with salt and pepper and set aside to rest.
3. Over MED-HIGH heat, heat a large cast iron skillet (or oven proof pan) and add olive oil and butter.
4. Carefully place both steaks in the skillet, leaving room between the two. Once the steaks are in the pan, do NOT move them. Cook for 4 minutes, turn steaks over and cook another 4 minutes. If you try to flip the steaks and they are sticking to the pan, it means the steaks aren't ready to flip yet. Give them another 20-30 seconds and try again.
5. Remove pan from the heat, add garlic and thyme and slide pan carefully into the oven.
6. Bake about 5 minutes, then check doneness with a meat thermometer.
7. Once steak reaches desired doneness (about 135-140 for medium rare), remove from the oven.
8. Spoon pan juices over the top of the steak, add a pat or two of the compound butter, and let rest for 5-10 minutes.
9. Serve with an additional pat of compound butter, caramelized onions, and additional fresh thyme if desired.