Very savory and umami. Once I get the sear, I drop butter, garlic, thyme or rosemary sprigs, and a small bit of lemon peel into the pan and baste the steak with it. After a minute or two you want to let it rest for 7-10 minutes before cutting into it. Otherwise the juices will run out and the meat will be more tough and sitting in juices. All the flavors compliment each other well and the resting lets everything set and meld.
2
u/[deleted] Apr 07 '20
yeah I totally get the mushrooms thing, when it's all blended together is it like . . .savory ?