Flat Iron Steak with Red Wine Sauce

Let the steaks sit at room temperature for a few minutes before cooking.

In a small bowl, mix together 2 tablespoons of olive oil, cayenne pepper, black pepper, paprika, salt, mustard powder, and garlic powder to form a paste.

Use a fork to prick the steaks and rub the spice paste generously onto the meat, ensuring it's well absorbed.

Heat a large, heavy-bottomed skillet over high heat and add the remaining 3 tablespoons of olive oil. Once the oil starts to smoke, sear the steaks for 2-3 minutes on each side until browned on the outside, with the center still rare and just warmed. The internal temperature should be 115°F (46°C) when checked with a thermometer.

Using tongs, remove the steaks and pour red wine into the skillet. Bring to a boil, scraping the browned bits from the pan with a wooden spoon. Add sliced portobello mushrooms, cooking and stirring until the mushrooms release their juices and soften, about 5 minutes.

Return the steaks to the skillet, placing them on top of the mushroom-wine sauce. Lower the heat and simmer for about 5 minutes, allowing the sauce to thicken. Serve the steaks with the mushroom sauce poured over them.