Skip to main content
Epicurious

Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos

4.6

(54)

Image may contain Steak and Food
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 information

  • 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

Preparation

  1. Step 1

    Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.

    Step 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.

    Step 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.

TagsSteakBeefMeatPortobello MushroomMushroomVegetableMainDinnerGluten FreeNut FreeGrillingBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.