Pat the steak dry, season it with salt then let it sit out for about an hour to come to room temp.

Pat off any excess moisture and coat it in a good amount of coarsely ground pepper.

Preheat your pan and add your oil then your steak.

After you flip, throw in your thyme, rosemary, smashed garlic and butter and baste for the last minute.

Remove the steak, drizzle with that herb butter and let it rest.

In that same pan, add your mushrooms and a pinch of salt and let them cook undisturbed so they brown properly.

Scoot them over to one side and add your shallot with a pinch of salt.

Stir everything together, add in your grated garlic.

Pour in your orzo and black pepper and toast for a couple minutes.

Deglaze with white wine.

Pour in your beef broth, season again with salt and pepper, and let it simmer stirring occasionally until the orzo is tender.

In a separate pot under medium-low heat mix together 2 tablespoons of butter, ½ of a small shallot, 2 teaspoons of black pepper, a splash of white wine, ¼ cup beef broth, ¼ cup heavy cream, and 1 teaspoon of Dijon mustard. Cook until warmed.

Once most of the liquid is absorbed, add a pat of butter, some Parmesan, a little bit of Dijon and a splash of Worcestershire.

Finish it off with some crème fraîche (heavy cream) and more Parmesan if needed.

Stir until creamy.

Slice your steak against the grain and serve it right on top. Pour the separate sauce we made over the top and garnish with chives.