Preheat oven to 475°F.
Season steaks with 1 tablespoon salt and 1 teaspoon black pepper.
In a cast iron skillet or heavy pan, heat the oil and melt 1 tablespoon butter, over medium-high heat. Add the steaks and sear for about 2 to 3 minutes per side. Add 2 cloves garlic and 2 sprigs thyme; transfer the pan to the oven and cook until the internal temperature reaches 140-145°F, about 8 minutes for medium rare.
Take steaks out of the oven and transfer them to a wooden board to allow the meat to rest. Cover with foil for 8 to 10 minutes.
Using the same pan over medium-high heat, melt the remaining butter and sauté mushrooms for 2-3 minutes, without stirring, Add remaining garlic, and thyme and mix to combine. Continue to sauté for 4 to 5 minutes.
Serve steaks with the mushrooms and creamy gorgonzola sauce. Enjoy!
Creamy Gorgonzola Cheese Sauce:
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat. Remove pan from heat; add cheese and chives. Whisk rapidly until the cheese melts. Let set until sauce thickens.
