ArcaMax

3 tablespoons vegetable oil, divided

2 tablespoons unsalted butter

1 shallot, chopped fine

8 ounces white or cremini mushrooms, trimmed and sliced thin

1 cup beef broth

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons chopped fresh thyme, divided

1/2 teaspoon pepper

1. Using meat pounder, pound steaks to even 1/8- to 1/4-inch thickness between two sheets of plastic wrap. Whisk water, 1 teaspoon salt, and 1/4 teaspoon baking soda in a medium bowl until salt and baking soda are dissolved. Add steaks and toss in water mixture until coated and no liquid pools at bottom of bowl, about 30 seconds. Let sit for 15 minutes.

2. Pat steaks dry with paper towels (do not rinse steaks before drying). Spread 1/2 cup flour in a shallow dish. Working with 1 steak at a time, dredge steaks in flour, shaking off any excess. Transfer steaks to a platter and let rest for 5 minutes.

3. Set a wire rack on a rimmed baking sheet. Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two steaks and cook until golden brown on both sides, about 1 minute per side. Transfer steaks to prepared rack and tent with aluminum foil. Repeat with remaining 1 1/2 tablespoons oil and remaining two steaks.

4. Melt butter in now-empty skillet over medium heat (no need to wipe skillet clean before adding butter). Stir in shallot and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring often, until softened, 2 to 3 minutes.

5. Stir in remaining 1 tablespoon flour and cook for 1 minute. Stir in broth, Worcestershire, mustard, 1 teaspoon thyme, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt, scraping up any browned bits. Simmer, stirring often, until gravy is slightly thickened, about 3 minutes. Transfer steaks to serving plates and spoon gravy over steaks. Sprinkle with remaining 1 teaspoon thyme and serve.

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