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Heat olive oil over medium-high heat in a large skillet; cast iron works great here.
Season the oil with a bit of salt and pepper.
Place the lion’s mane in the hot pan, and top with another pan, pushing it down hard, compressing it. You can fill the upper pan with something heavy like a canned good.
Once it’s golden, roughly 4 minutes, turn it over, and sear the other side, compressing it again. Sear until the mushroom releases its liquid, roughly 4-5 minutes. Drain the liquid or cook it off.
Mix the soy sauce, vinegar, and maple syrup in a small bowl. Drizzle it over the steak, then cook for 30 seconds, turning it to coat evenly.
Slice and serve!