Ingredients

4 (8-10 ounce) New York strip steaks, cut 1-inch thick
2 cups good-quality canned beef broth
2 ounces unsalted butter
1 lb fresh shiitake mushroom, cut 1/4-inch slices
salt & freshly ground black pepper
1/3 cup port wine
1 (8 ounce) package fresh enoki mushrooms
12 large scallion, cut up
extra-virgin olive oil, for brushing
chopped fresh chives, for garnish

Directions

About an hour before you serve set out the steaks at room temperature and build a fire in an outdoor charcoal grill or preheat a gas grill.Meanwhile, put the broth in a wide skillet, bring to a boil, and continue boiling until reduced to 1 cup, about 10 to 15 minutes; set aside.

In a heavy skillet, heat 2 tablespoons of the butter over high heat until bubbling slightly.Add the shiitakes and sauté, stirring frequently, until they are lightly browned, 3 to 5 minutes.Season lightly with salt and pepper.

Remove from heat and transfer the mushrooms to a bowl.Return the skillet to low heat, carefully pour in the Port, and, with a long kitchen match, carefully ignite.Let the flames die out on their own, then raise the heat.

While stirring and scraping with a wooden spoon to deglaze any pan deposits, cook until the Port has reduced to 2 tablespoons, about 1 to 2 minutes.Stir in the reduced beef broth and continue cooking until the liquid has thickened slightly but is still fairly light, 2 to 3 minutes more.

Stir the shiitake mushrooms and their juices back into the skillet and taste, adjusting the seasonings if necessary.Stir in the remaining 2 tablespoons of butter, one small piece at a time.Then stir in the mushrooms.Set the sauce aside, covering it to keep it warm.

When the grill is hot, lightly brush the scallions with a little olive oil.Grill them until browned and tender but still crunchy, about 2 minutes.Set the onions aside and keep them warm.Season the steaks on both sides with salt and pepper, and then brush them with olive oil.Grill them until medium-rare, 3 to 4 minutes per side.

Remove from the heat and let rest for a couple of minutes in a warm place.If necessary, reheat the sauce briefly.Place a grilled scallion on the side of each of 4 warmed dinner plates.Spoon most of the mushroom sauce in the middle of the plates, reserving a few tablespoons.

Place a steak on top of the sauce, spoon the remaining sauce onto the center of the steak, garnish with chives, and serve immediately.