Soy-butter steak with mushrooms

I generally try to avoid eating large quantities of meat, especially red meat, but every once in a while, we’ll have a steak as a ~treat your self~ type of meal. I also feel like my body is more open to the idea of red meat during the winter, heartier foods during the cold, yaknow? It’s been fun honing our steak cooking skills and trying out different sauces and marinades! This soy-butter steak with mushrooms is one of our recent favorites — please do not skip out on the mushrooms!! If you can’t find mini king oyster mushrooms, regular sized ones work too, just cut them into bite-sized pieces.

I used:

• 1lb boneless ribeye steak
• 8 mini king oyster mushrooms, sliced in half vertically
• 2 tbsp unsalted butter
• 1 clove garlic, grated
• 1/4 cup sake
• 2 tbsp soy sauce
• 1/2 tbsp white miso
• 1/2 tbsp mirin
• splash of rice vinegar
• water
• scallions to garnish

To make:

• remove steak from fridge at least 30 minutes before cooking to allow it to come to room temp
• season steak with salt and pepper
• add neutral oil with high smoking point (i like avocado oil!) to a hot pan over medium heat and sear both sides of the steak until cooked to desire temperature. we found that 5-6 minutes per side gets us to medium-rare for most of our steak cuts (130-140F)
• remove steak from pan and let rest
• in the same pan (do not clear), dry sear the oyster mushrooms until they start squealing
• then melt in the butter and grate in the clove of garlic
• once fully melted, add sake into the pan to deglaze
• turn heat to low and mix in soy sauce, miso, rice vinegar, and mirin
• add 2-3 tbsp of water to thin as needed
• once fully incorporated, turn off heat
• slice the steak and coat with sauce and mushrooms, garnish with scallions