Best 2 Pepper Crusted Steaks With Worcestershire Glazed Portobellos Recipes

Indulge in a culinary masterpiece with our pepper-crusted steaks accompanied by Worcestershire-glazed portobellos. These succulent steaks, encrusted with a symphony of cracked peppercorns, exude an irresistible aroma that tantalizes the senses. Seared to perfection, they boast a mouthwatering crust that gives way to a tender and juicy interior. The Worcestershire-glazed portobellos, with their rich umami flavor, serve as the perfect complement to the steaks. Grilled to perfection, they absorb the savory glaze, creating a harmonious balance of sweet, tangy, and earthy notes. Prepare to embark on a culinary journey that will leave your taste buds in awe.

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GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER

Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter image

Provided by Bobby Flay

Categories main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt

Steps:

Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.

PORTOBELLO 'STEAK' AU POIVRE

Portobello 'Steak' au Poivre image

Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 large portobello mushrooms, stems and gills removed with a spoon
1/4 cup olive oil
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, plus more as needed
3 garlic cloves, coarsely chopped
Kosher salt
1 shallot, finely chopped
1/4 cup Cognac or another brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard

Steps:

Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

Tips:

Choose the right steak: For this recipe, a ribeye or strip steak is recommended, as they have good marbling and flavor.
Season the steaks generously: The pepper crust is a key component of this dish, so don't be afraid to season the steaks liberally.
Sear the steaks over high heat: This will create a nice crust on the outside of the steaks while keeping the inside juicy and tender.
Let the steaks rest before slicing: This will allow the juices to redistribute throughout the steaks, resulting in a more tender and flavorful steak.
Make sure the portobellos are well-glazed: The Worcestershire glaze adds a delicious flavor to the portobellos, so make sure they are coated evenly.
Serve the steaks with your favorite sides: These steaks can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pepper crusted steaks with Worcestershire glazed portobellos is a delicious and impressive dish that is perfect for a special occasion. The steaks are juicy and flavorful, the portobellos are rich and savory, and the Worcestershire glaze adds a touch of sweetness and acidity. This dish is sure to be a hit with your family and friends.