1. Season steaks with salt and pepper; let sit at room temperature for 30 minutes.

2. Slice the mushrooms and mince the garlic; mix flour, garlic powder, and onion powder in a bowl.

3. Heat a cast iron skillet over medium heat until hot.

4. Dredge the steaks in the flour mixture and shake off excess flour.

5. Add butter and olive oil to the pan; once foaming, add the steaks and cook for 2-3 minutes per side.

6. Remove steaks and cover loosely with foil to keep warm.

7. In the same skillet, add the sliced mushrooms and cook until golden brown.

8. Add minced garlic and thyme; cook for another minute.

9. Pour in Marsala wine to deglaze and let simmer.

10. Stir in beef broth and let simmer for 3-4 minutes.

11. Add heavy cream, return steaks to the skillet, spooning sauce over them, and simmer until desired doneness.