1. Pat steaks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125°F, about 6 minutes per side. Transfer steaks to platter and tent loosely with aluminum foil.

2. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cover, and cook until mushrooms release their juice, about 5 minutes. Uncover, increase heat to medium-high, and cook until moisture has evaporated and mushrooms are brown, about 5 minutes. Add shallot, garlic, and thyme and cook until fragrant, about 1 minute.

3. Stir in Marsala and Worcestershire, scraping up any browned bits, and cook until reduced by half, 3 to 5 minutes. Add lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

Serves 4