The T-bone steak is perhaps one of the best cuts from a cow; this cut includes the richly flavored sirloin and the tender and juicy fillet. Since the steak has so many flavors and is already tender and juicy, it requires only a simple and light seasoning. You can choose to marinade your steak, but for a pan-grilled steak, light seasoning usually suffices.

Preheat the grill pan on medium-low heat. Melt 2 tbsp. of butter in the pan. Allow it to foam and melt.

Slice the button mushrooms and saute them in the butter until they begin to release moisture. Continue sauteing the mushrooms until the moisture is completely reduced.

Add the low-sodium beef broth to the mushrooms and heat till both reduce to a thick mixture. The mixture should be able to coat a spoon.

Add 2 tbsp. of heavy cream to the reduced mixture and keep stirring until the mixture is reduced to thick gravy. Use the spoon to check the consistency of the mixture again. The mixture should be able to coat the spoon.

Remove from heat and allow it to cool a little.

Season the T-bone steaks with a mixture of salt and pepper on both sides of the meat.

Lightly grease the grill pan and place the steak on it. Cover the grill pan and allow the steak to cook for 2 to 3 minutes. Remove the lid and, using a wooden spoon, turn the steak over to prevent charring. You can use a squirt bottle to pour some grease on the steak if you feel that it could char.

Cook for 7 to 8 minutes, and when both the sides have browned, remove the steak from the heat. You can leave the steak on the heat for longer if you want it better done. You may have to insert a probe to check if the steak is done. The temperature on the probe should read 130 degrees Fahrenheit.

Wrap the steak in aluminum foil and pour the mushroom topping over the steak. You can also serve the mushroom topping on the side.