Peppercorn steak with mushrooms

Serves 4

4 steaks (tenderloin, strip, rib-eye 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 seasonings into steak. Let sit 30 minutes.

In a medium skillet over medium heat, melt the butter. Add mushrooms, and saute 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.