Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos

• 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

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

black peppercorns, coarse kosher salt, butter, worcestershire sauce, balsamic vinegar, portobello mushrooms

Taken from www.epicurious.com/recipes/food/views/pepper-crusted-steaks-with-worcestershire-glazed-portobellos-109702 (may not work)