Photo by Michael Phillips
This entire entrée can be cooked on the stovetop or outside on the grill. To save time and not feel rushed at the last minute, you can cook and refrigerate the mushrooms the day before. Prepare the steaks while guests enjoy their appetizer and beverage. Reheat mushrooms in skillet when you remove the steaks. Pair with a syrah, Carménère or iced tea.
SERVES 4
4 steaks (tenderloin, strip, ribeye or sirloin), 1-inch thick
¼ cup whole peppercorns, coarsely cracked
Kosher salt
3 tablespoons butter
1 pound sliced mushrooms
2–3 tablespoons olive oil, as needed
Steak sauce (recipe below)
Season steak generously with cracked peppercorns and salt on both sides, pressing seasoning into steak. Let sit 30 minutes.
In a medium skillet over medium heat, melt the butter. Add mushrooms and sauté until soft. Set aside.
In a large cast-iron or heavy-bottomed skillet over medium-high heat, heat olive oil. Add steaks and cook to desired doneness, about 3 minutes on each side for medium-rare. If steaks are less than an inch thick, reduce cooking time; if thicker, cook longer. Remove from skillet to a platter, tent with foil and let sit 15 minutes. Serve on a bed of mushrooms with steak sauce on the side.
Homemade Steak Sauce
½ cup ketchup
¼ cup Worcestershire sauce
1 teaspoon low-sodium soy sauce
1 tablespoon red wine vinegar
¼ teaspoon pepper sauce
1 tablespoon brown sugar
1 tablespoon Dijon mustard
juice of half lemon
Combine all steak sauce ingredients in a small bowl. Set aside while steak cooks. Serve with prepared steaks.
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My favorite meal—From the first bite of the appetizer to the last bite of dessert, we hope you enjoy this make-at-home menu of Chef Belinda Smith-Sullivan’s favorite recipes as much as she does.