Heat butter or oil in a pan over medium heat.

Add mushrooms, onions, and salt. Cook about 10-15 minutes, stirring frequently. (I prefer to cover this as it cooks to help the mushrooms reduce & onions soften. Feel free to start cooking steaks while veggies are softening!)

Once tender, stir in black pepper and herbs of choice.

Season steak on both sides with salt, to taste. (You can leave steaks out of the fridge up to 15 minutes before cooking them.)

Heat a flat pan over medium-high heat. Add butter to melt (or oil), then add steaks and cook for 5-6 minutes on one side. (Leave it alone and let it cook—don’t move it!)

Flip, season with black pepper, and cook another 2-10 minutes—depending on heat of pan, thickness of steak, and your doneness preference.

Remove from heat and allow to rest 5 minutes.

Slice diagonally into strips, cutting across the grain. (Slicing in this way breaks down the meat fibers and results in a more tender bite.)

Finish with a squeeze of citrus.

Assemble tacos by spreading whipped blue cheese onto tortillas, layer on sliced steak and sauteed mushrooms, and finish with chopped cilantro.