Name: Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos
Yield: Makes 4 to 6 servings
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

Pepper-Crusted Steaks with Worcestershire-Glazed PortobellosPornchai Mittongtare

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

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.

Recipe notes

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