25 minutes · one pan
Steak and Mushrooms with Pickled King Oyster
A pan-seared steak basted with garlic-thyme butter, with pickled king oyster mushrooms tossed in the warm pan butter.
- Time
- 25 minutes
- The jar
- Pickled King Oyster
- Ferment
- 32 days
Steak and mushrooms, done in one cast-iron pan. Sear the steak hard, baste it with butter, garlic and thyme, and while it rests, toss Golden Grove Pickled King Oyster in the same warm butter, off the heat.
The king oyster coins are meaty enough to stand next to beef, and they bring the brightness of white balsamic and a truffle-like aroma that a plain pan of mushrooms doesn't.
Ingredients
- 2 steaks, ribeye or New York strip, about 1 inch (2.5 cm) thick
- Salt and black pepper
- 1 tbsp neutral oil
- 3 tbsp butter
- 3 garlic cloves, lightly crushed
- 4 sprigs fresh thyme
- ½ jar Golden Grove Pickled King Oyster, drained
- Flaky salt, to serve
Method
- Pat the steaks dry and season them well with salt and pepper.
- Heat a cast-iron pan over high heat until it just starts to smoke, then add the oil.
- Sear the steaks for 3 to 4 minutes a side, until deeply browned.
- Turn the heat to medium, add the butter, garlic and thyme, and spoon the foaming butter over the steaks for about a minute.
- Check with a thermometer: take them off at about 130°F (54°C) for medium-rare, or cook to 145°F (63°C), the USDA's recommended minimum. Rest for 5 minutes.
- While they rest, take the pan off the heat and toss the king oyster coins in the warm butter, just to coat them.
- Slice the steaks against the grain and serve with the king oyster, the pan butter spooned over and a pinch of flaky salt.
Why this jar
King oyster are thick, meaty stems cut into coins and pickled for 32 days in white balsamic with truffle oil. Steak and grilled meats are among the first uses we list for them, and we suggest adding them to hot dishes at the end, which is why they only go in the pan once it is off the heat.
How to tell when it's done
Times depend on the thickness of the steak and the heat of your pan, so a thermometer is the surest guide. The steak keeps climbing a few degrees while it rests.
Swap the jar
Pickled Shiitake are the other jar we pair with steak: deeper and more savory, made with tamari, which contains soy.