I seasoned the beef with salt, pepper and dried thyme and cooked it in a mixture of vegetable oil, garlic infused olive oil and butter. I basted the beef and added garlic slices halfway in. I am so happy to have found the SteakMate app that cues me when to flip the steak based on the cut, thickness and doneness. I aimed for medium, but came out medium well which is entirely my fault because I rested it a little too long. I then drained the oil in the pan and threw in sliced mushrooms, gave it a good toss and splashed some balsamic vinegar in and cooked till soft. These are served atop washed baby spinach for a dressed up salad. This meal cost me about $7.