4 beef T-bone or Porterhouse steaks (3/4 inch thick and 12 ounces each)
1/2 cup butter, cubed
1 pound baby portobello mushrooms, thickly sliced
1/2 cup Burgundy wine or reduced-sodium beef broth
In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks.