Let steaks rest at room temperature for 1 hour on a wire rack (preferably) or on a plate, seasoned on all sides with salt and pepper, before searing. Pat steaks dry on all sides with paper towel to ensure a flavorful crust forms while cooking.

Heat a large cast-iron skillet or large steel pan over medium-high heat with 2 tablespoon grapeseed oil or vegetable oil. When the pan begins smoking, lay the steaks into the pan away from you, and leave the steak alone for 2-3 minutes, or until a golden brown crust forms. Flip the steak with tongs, then reduce the heat to medium.

Add 4 tablespoons of butter and smashed garlic cloves to the pan. Baste the steaks: using heat resistant oven gloves or a pan handle cover so you don't burn your hands, very carefully tilt the pan toward you so the butter and garlic pools in the pan, pour the butter over the steaks generously with a large spoon.

Baste constantly while cooking for 1 to 2 minutes (rare-ish, medium rare), or until the steaks are done to your liking. With your tongs, hold the steak on it's side and hold the fatty side to the pan for 30 seconds to render the fat until it's golden brown. Set steaks on a plate to rest, pouring most of the pan juices over the steaks and sitting about 3 garlic cloves on top of the steaks while resting.

While the steaks are resting, sauté the mushrooms and remaining garlic in the remaining pan juices on medium heat, then cook until browned and soft. Add the beef stock and cream, add lemon juice and let simmer down for about 5 minutes, stirring occasionally, then season with salt and pepper to your taste.

Serve steak with the mushroom cream sauce immediately.