The steakhouse classic, traditionally prepared tableside, gets the grill treatment here. The cooking goes fast, so have all your ingredients measured and next to the grill beforehand. If time allows, salt the steaks and chill, uncovered, for up to 3 days before grilling—they’ll be even more thoroughly seasoned and tender.
4 boneless New York strip steaks (6 to 8 oz. each; about 3⁄4 in. thick)
8 ounces cremini mushrooms
2 tablespoons extra-virgin olive oil, plus more for brushing mushrooms
2 medium shallots
1/2 cup each dry sherry and reduced-sodium beef broth
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/3 cup whipping cream
Freshly ground pepper
1 tablespoon unsalted butter
1/4 cup chopped chives
Large bunch watercress, ends trimmed, tossed with a bit of extra-virgin olive oil and kosher salt
How to Make It
Preheat a grill to medium-high (about 450°). Generously salt steaks on both sides.
Thread mushrooms onto 4 (8-in.) skewers and brush with oil. Grill mushrooms, turning occasionally, until well browned and cooked through, about 15 minutes.
Meanwhile, finely chop shallots. Heat 2 tbsp. oil in a large cast-iron skillet on grill. Add shallots and cook, stirring often, until tender, 3 to 4 minutes. Add sherry; cook until reduced by half, about 2 minutes. Stir in broth, mustard, Worcestershire, cream, and salt and pepper to taste. Simmer until slightly reduced and beginning to thicken, 3 to 4 minutes. Add butter and cook, stirring, until butter melts. Remove skillet from grill and cover to keep warm.
Season steaks with pepper and grill about 2 minutes per side for medium-rare. Let rest 5 to 10 minutes on a platter. Push mushrooms off skewers and cut in half or thickly slice.
Arrange steaks on plates. Drizzle with a bit of juice from the platter if you like, then the shallot sauce. Top with mushrooms and chives. Arrange some dressed watercress next to each steak.