High heat oil or lardas needed for searing, about 1 tablespoon
Squeeze of fresh lemon juiceto taste
Fresh chopped Italian parsleyto taste
2ouncesunsaltedclarified butter
Instructions
Preheat and oven to 250. Heat the oil in a heavy bottomed pan such as cast iron. Season the steaks with salt and pepper on all sides, then brown them in the pan. When the steaks are browned, remove them to a cookie sheet with a resting rack and place in the oven for 10 minutes, or until just warmed through.
Meanwhile, melt the clarified butter in a pan and add the crab and mushrooms, heat them gently until just warmed through, making sure not to overcook the crab, which will toughen it. Season to taste with a little salt, pepper, and lemon juice, then finish with the parsley.
To serve, place a steak in the middle of two preheated dinner plates. Using a slotted spoon, top each steak with an even amount of crab and hericiums, then garnish with a drizzle of the butter. Serve immediately with a green salad on the side.
Notes
I found I really prefer king crab to most other types for this. My favorite comes from Bristol Bay in Alaska, and has a nice balance of sweet sea flavor, with a mild amount of salt. Not all king crabs are created equal though-some are way too salty for my taste, typically being the cheaper versions. As with most things, you get what you pay for.For the recipe here, you can also de-glaze the pan you cooked the steaks in and make a simple pan sauce, there's plenty of options. For the mushrooms, I used my conserve recipe here.