Club steak is the lower part of the common T-Bone steak (aka. New York steak), which has very high marbling, a relatively soft texture, and often comes with a piece of fat attached to the side.

For mushrooms, we will be using a mix of cremini and shiitake. Shiitake mushroom is particularly known for its exceptional flavor, whereas the cremini provides the light woody scent and soft texture.

Step 1: Softening and Seasoning the Steak

First, soften the meat with a tenderizer (fist works fine too, just make sure not to hit the bone in the steak).

Since the club steak is a fatty piece, we will use slightly more spices than just salt and pepper. Most of the ingredients below can be bought from store:

garlic salt
dried onion
black pepper
ground thyme
ground nutmeg

Season both sides and rub in gently with a bit of olive oil.

Step 2: Cutting and Prep for the Mushrooms

Preheat oven to 400F.
Finely chop green onion and parsley and set aside
Wash and remove the stem from cremini and shiitake, then quarter the mushrooms
In a large bowl, pour and whip half a cup of whip cream along with one egg yolk. Give it some time to stiffen in air.

Step 3: Frying Mushrooms

In a pan, add some olive oil on high heat
Add mushrooms and cook well, season with salt and rosemary
move mushrooms to a bowl, pour in the whip cream and mix well.

Step 4: Grilling the Steak

Set a pan to high heat with some olive oil
Let the oil reach at least 110 degrees (Celsius), then place the fat side of the steak in first and hold for a minute.
Once that has browned nicely, move to the two flat sides, then finally the two short sides.

Step 5: Roast and Completion

Remove steak pan from heat;
Spoon the mushroom creme over the steak;
Sprinkle (or cover, based on taste) parmesan cheese over the steak.
Place in the over for 5-8 minutes (depending on thickness and taste)
Remove steak from pan and let it rest (in a cold pan) for 5 minutes to even out the temperature
Serve with red wine and enjoy!