Cut the dried Shitake mushrooms in half and place in a small bowl. Add hot water over it and leave to soak. Anything from an hour in advance or more is fine
Make sure your steak is room tempreture
Season with Salt and pepper. Get a cast iron pan or griddle pan nice and hot with oil. Note if using a griddle pan DO NOT add oil to the pan but rather to the steak
Once at smoking point add your steak. Do not be tempted to turn your steak. Ideally you only turn once. It all depends how you like your steak, I like mine medium well - so i find 2-3 minutes is enough depending on teh thickness of yoru steak.
In the interim get a deep saucepan on the hob, a little oil and get hot - medium high heat
After you turn the steak, add the lightly smashed garlic. Then for the last minute or so - add the butter. Be sure to spoon over the juices.
I am a firm beliwver of the tempreture probe, use it! You will have the perfect steak, the exact way you like it. The finest restuarants in the world use them, why not in your home?
Once done, remove your steak to a plate to rest.
Once sauce pan is hot, squeeze each shitake mushroom so the juice is drained in the bowl and add the mushrooms to the pan. Keep the juices in the bowl. Give the mushrooms a stir and cook for a minute then add the chopped portobello mushrooms. Stir and make sure they dont stick. Give this another minute. In between doing this, boil the sherry for 30 seconds in a separate pan
Add the left over mushroom juice and the boiled sherry. The smell should be divine now Add a little salt and pepper. Stir for 30 seconds
Add the cream and mix everything together.
Keep stirring and cooking until the sauce is a consistency you like.
It is quite rich so one nice big spoon of the sauce over your steak should be fine