2 strip, shell, or sirloin steaks
4 teaspoons olive oil, divided
6 ounces shitake mushrooms
8 ounces cremini mushrooms
Coat the steaks with 2 teaspoons olive oil; season with salt and pepper. Heat a large nonstick skillet over medium-high. Add the steaks; cook until browned, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes before slicing thin.
Meanwhile, cut off the shitake mushroom stems and discard; thinly slice the caps. Trim the tough ends of the cremini mushrooms, then quarter each mushroom. Heat remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the cremini mushrooms, cook stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium. Add the shitakes; cook until tender, 5 to 7 minutes. Season with salt and pepper. Serve with steak.