Preheat your grill or a cast-iron skillet over medium-high heat.

Season both sides of the New York strip steaks generously with salt and freshly ground black pepper.

In a bowl, toss the pearl onions with 1 tablespoon of olive oil, and season with salt and pepper.

Place the pearl onions on the grill or in the skillet, charring them for about 5-7 minutes until they are browned and tender. Remove and set aside.

In the same skillet, add 1 tablespoon of olive oil. Once hot, add the New York strip steaks. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove steaks from the skillet and let them rest for 5 minutes.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced cremini mushrooms and sauté for about 4-5 minutes until browned.

Add the minced garlic and chopped thyme to the mushrooms, cooking for an additional 2 minutes until fragrant.

Stir in the balsamic vinegar and cook for another minute, allowing the flavors to meld.

Slice the rested New York strip steaks against the grain, and serve topped with the charred pearl onions and browned mushroom butter.

Garnish with fresh thyme sprigs before serving.