Espresso and Lime

0 Allow your steaks to come to room temperature for about 30 minutes before grilling
1 Pat your steak dry with paper towels and season generously with sea salt, black pepper and seasoned salt on all sides
2 Place a large cast iron skillet over medium to medium high heat and allow it to preheat for a few minutes
3 Add 2 tablespoons of butter and a splash of olive oil into the skillet and place the seasoned steaks into the warm skillet
4 Cook for 5-6 minutes on the first side undisturbed and then flip the steak and cook to your desired level of doneness (130 degrees for medium rare)
5 Once your steaks are cooked to your liking, transfer onto a cutting board and lightly cover with foil (optional)
6 Add the remaining 2 tablespoons of butter into the skillet along with 15 ounce can of cannellini beans with the liquid, 8 ounces of sliced mushrooms, the rosemary, thyme, red pepper flakes, finely minced garlic and shallot
7 Simmer for about 5 minutes, transfer the skillet off of direct heat and stir in 1/4 cup of grated parmesan
8 Taste and add additional salt or black pepper, if necessary
9 Slice the rested steak and serve with the white bean ragout