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Tip: Remove the steaks from the refrigerator at least 30 minutes before cooking.
MIX 1 tablespoon of sugar, 1 teaspoon tabasco, 3 tablespoons salty soy sauce into the small bowl using a whisk. RID any dirt from the oyster mushrooms. RUB the 2 black Angus steaks with olive oil and gently press freshly ground sea salt and black pepper into the meat.
Making polenta Bring 2 cups of water with salt to a boil in a medium-sized pan. When the water has started to boil, add the polenta en mix well using a whisk. Turn down the heat and let it simmer for the time according to your package.
There are all kinds of polenta, so every kind needs its own cooking time. The one we used, only needed about 10 to 15 minutes. You'll notice the mixture thickens and will start to bubble. That's great! Keep on stirring it so it won't burn.
Season with butter, grated Parmesan cheese, pepper and salt. COVER the inside of a square container or oven dish with tin foil and pour in the polenta. Make sure the surface is flat.
Wait until it reached room temperature before refrigerating it for at least 2 hours, or until completely set. When the polenta is set, you can cut it in every shape you like and set it aside.
HEAT up the grill pan on maximum heat, the pan should be smoking hot. MEANWHILE heat up another large skillet to heat up the polenta pieces, if you choose to serve polenta with this dish. Also heat up the soy sauce mixture on medium-high heat using the small saucepan.
When the soy sauce is hot, tear the oyster mushrooms in halves and add them into the sauce. Let heat up for 3-4 minutes while you cook your steak. WHEN the grill pan is hot enough, gently place each steak into the pan.
There will be a lot of smoke development, so make sure to turn on your hood. After 2-3 minutes, turn each steak around and cook for another 3 minutes depending on how you like your steak.
REMOVE from the pan and let rest for 2 minutes before serving, this way the meat will be extra tender! Serve with polenta and soy mushrooms. Bon appetit!