Wild Mushroom Smothered Steaks

Ingredients

4 boneless rib eye steaks, each 1 inch thick (10 ounces each)
5 teaspoons Emeril's Original Essence [3]
1/4 cup olive oil
8 cups sliced assorted fresh wild mushrooms, such as shiitakes, chanterelles, oysters, or black trumpet mushrooms
1/2 cup chopped onions
1/2 cup chopped green onions
2 tablespoons minced garlic
1 teaspoon salt
6 turns freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, cut up

Sprinkle each steak all over with 1 teaspoon of the Essence. Pound in once or twice with the side of a heavy knife or the palm of your hand.
Heat the oil in a large skillet over high heat. When the oil is very hot, add the steaks and sear them on the first side for about 4 minutes. Turn the steaks and sear the second side for 2 minutes. Add the mushrooms, onions, green onions, garlic, salt, pepper, and the remaining 1 teaspoon Essence and cook for 2 minutes.
Turn the steaks back to the first side, dot with the butter pats, cover the skillet, and cook for 1 minute. Remove from the heat.
To serve, place 1 steak on each of 4 plates and cover each with 3/4 cup mushrooms and their juices.