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Pepper-Crusted Steaks




Source of Recipe


epicurious






Recipe Introduction


Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos

It's important to splurge on well-marbled choice or prime strip steaks forthis recipe. Lighter eaters might want to share one of these substantial cuts.






List of Ingredients



• 4 14- to 16-ounce New York strip steaks (each about 1 to 1 1/4 inches thick)
  
• 3 tablespoons black peppercorns, cracked with mallet
  
• 2 teaspoons coarse kosher salt
  
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) butter
  
• 4 teaspoons Worcestershire sauce
  
• 1 1/2 teaspoons balsamic vinegar
  
• 1 pound portobello mushrooms, cut into 1/3-inch-thick slices
  






Instructions



1. Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.
   
2. Melt 1/2 cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.
   
3. Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with 1/2 tablespoon butter. Tent with foil to keep warm. Grill mushrooms until soft and beginning to release juices, about 3 minutes per side. Divide mushrooms among steaks and serve.
   






Final Comments


Makes 4 to 6 servings

Test-kitchen tip: To make crisscross grill marks, place steaks on the grill pointing to ten o'clock. Halfway through cooking on one side, turn steaks to point to 2 o'clock. Turn steaks over and repeat.