Ingredients
4
14- to 16-ounce New York strip steaks (each about 1 to 1 1/4 inches thick)
3
tbsp black peppercorns, cracked with mallet
1/2
cup plus 2 tbsp (1 1/4 sticks) butter
4
tsp Worcestershire sauce
1
1/2 tsp balsamic vinegar
1
pound portobello mushrooms, cut into 1/3-inch-thick slices
Directions
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.
4.
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.
New-York Restaurants
