In a large saute pan over medium-high heat, melt half of your butter and combine corn, and mushrooms and saute until slightly browned. Next, add edamame, red bell pepper and crab then season with salt and pepper. Add in the soy sauce, then at the very end, add the rest of the butter and then the tomato. Re-season with salt and pepper if necessary. Keep warm. Season your steaks with Alaea salt on both sides, some will fall off in the pan while searing. In a large saute pan over high heat, sear the steaks on both sides at high heat until you get a dark-brown color. Remove steaks from pan and cut into bite-size pieces while the pan regains its heat. When the pan is almost smoking hot, re-add your cut steak pieces into the pan and toss quickly to sear the cut edges of the meat. This will yield a relatively consistent "doneness" through each piece. Do not over cook, once you achieve color, toss for another minute max. Plate up the succotash on a large serving platter then top with the steak pieces. Re-season with Alaea salt if needed. Garnish with tube chives.