Oyster steaks with mushroom butter and chips

Oyster steaks with mushroom butter and chips

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  • 4
  • Easy
  • 15 minutes
  • 25 minutes

A lighter take on the classic creamy mushroom sauce, this mushroom butter also works beautifully on grilled chicken.


  • For the mushroom butter:
  • 4 T butter
  • 3 T olive oil
  • 250 g brown mushrooms, torn into pieces
  • salt, to taste
  • 3 garlic cloves, chopped
  • 4 thyme sprigs
  • 4 Woolworths Angus oyster steaks, at room temperature
  • Woolworths frozen oven-bake potato chips 500 g, cooked

Cooking Instructions

1. To make the mushroom butter, heat 1 1⁄2 T butter and the olive oil in a large pan. Fry half the mushrooms, then remove from the pan.
2. Cook the remaining mushrooms in 1 1⁄2 T butter, then add the reserved cooked mushrooms and mix with the garlic and thyme. Season. Cook for 2 minutes, then add the remaining butter.
3. To cook the steaks, season them with salt. Heat a grill pan over medium coals until smoking hot, then fry the steaks for 2 minutes on each side.
4. Serve the steaks on top of a pile of chips and spoon over the mushroom butter.

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Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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