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Pepper-crusted Steaks with worcestershire-glazed portobellos

Serves 4 to 6.

4 New York Strip or Rib Eye steaks 14 oz each (about 1 to 1 1/4 inch thick)
3 Tbs black peppercorns, craked with mallet
2 tsp coarse kosher salt
1/2 cup plus 2 Tbs butter
4 tsp worcestershire sauce
1 1/2 tsp balsamic vinegar
1 lb portobello mushrooms, cut into 1/3 inch thick slices

> Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.
> 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.
> 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 Tbs butter. Tent with foil to keep warm. Grill mushrooms until soft and begining to release juices, about 3 minutes per side. Divide mushrooms among steaks and serve.