Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos

Ingredients

• 1.5 teaspoons balsamic vinegar 
• 3 tablespoons peppercorns black with mallet
• 0.5 cup butter ()
• 2 teaspoons coarse kosher salt 
• 1 pound portabello mushrooms cut into 1/3-inch-thick slices
• 56 ounce new york strip steaks thick (each)
• 4 teaspoons worcestershire sauce 

Equipment

• frying pan
• grill
• aluminum foil

Directions

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. Stir in Worcestershire sauce and vinegar. Stir in mushrooms.
4. Sprinkle with salt.
5. Remove from heat.
6. Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare.
7. 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.
8. 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.