In a medium saucepan over medium heat, add the olive oil. Once heated, add in the onions and season with salt. Cook until soft and fragrant, about 4-5 minutes. Add in the garlic and stir about 1-2 minutes to avoid burning.

Next, add in the red wine and deglaze the pan. Pour in the beef stock.

Add in the herbs - thyme, parsley, rosemary, and bay leaves. Raise the temperature to high and bring it to a boil. Lower the temperature to medium-low and reduce the liquid by about half. This will take about 30 minutes.

Once the gravy has reduced, strain out the solid pieces and reserve the gravy on the side.

Return the saucepan to medium heat and add the butter. Once the butter melts, add in the flour and stir in to the butter.

Mushrooms - Option 1: you can add the mushrooms in with the butter and sauté them here before adding in the flour. Continue following the rest of the instructions as-is.

Using a whisk, slowly pour the liquid back in, a little at a time while using the whisk to incorporate the liquid into the flour. This method will prevent the gravy from being lumpy. Continue to gradually add in the liquid until it has all be added.

Raise the temperature to high once again to bring the gravy up to a boil to thicken it. Take off the heat and set aside until ready to serve.

Heat the butter in a small saucepan over medium heat. Stir in the cornstarch.

Slowly pour in the milk. Use a whisk to make sure there are no clumps.

Add in the cheese and stir to melt it and avoid clumping. Let it cook for about 2-3 minutes.

Remove it from the heat to prevent it from burning. Just before serving, return it to the heat to allow it to melt so it will pour easily.

Take the steaks out of the fridge 30-60 minutes before grilling and let them set out at room temperature. This will aid in faster and even cooking.

Heat the grill to high. Generously season both sides of each steak with salt and pepper. Cook the steaks until nicely browned and with a little char according to the instructions below.

Medium-rare: 4-5 minutes 1st side; 3-5 minutes 2nd side - internal temperature of 135°F

Medium :4-5 minutes 1st side; 5-7 minutes 2nd side - internal temperature of 140°F

Medium-well: 4-5 minutes 1st side; 8-10 minutes 2nd side - internal temperature of 150°F

Place the steaks on a plate and tent with aluminum foil. Let the steaks sit for about 10 minutes before cutting.

Option 1 cooked the mushrooms in the gravy. This option cooks them separately to use as a topping.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet.

Add the mushrooms and season with salt and pepper. Cook until the mushrooms are soft, about 3-5 minutes.