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Prepare all ingredients for the sauce in advance, coordinating cooking times of both the steaks and the sauce so they are ready at the same time.

Grilled Marinated Steaks with Mushroom Sauce

The Steaks:

4 (8-ounce) bone-in steaks (Porterhouse, rib-eye, T-bone, etc.) or 4 (6-ounce) boneless steaks (New York strip, tri-tip, top sirloin. etc.)

The Marinade:

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

Juice of 1/2 large fresh lemon (2 tablespoons)

2 garlic cloves, finely minced

2 tablespoons olive oil

2 tablespoons canola or vegetable oil

1/4 teaspoon freshly ground pepper

1/2 teaspoon Tabasco Brand sauce

1/8 teaspoon dried basil leaves, crushed

1. In large zipper-style plastic bag or large glass baking dish add all the ingredients for the marinade, mixing well. Place steaks into mixture and marinate for 2 hours at room temperature or for several hours in the refrigerator, turning every half hour or so.
2. Build a high-heat fire. Set grill rack in place, cover grill with lid and let rack heat up, about 5 minutes.
3. Remove steaks from marinade; discard marinade.
4. Grill steaks uncovered, until well browned on one side, 2 to 3 minutes. If steaks start to flame, pull them to cooler part of grill or extinguish flames with a spray bottle filled with water.
5. Once steaks are well browned on both sides, slide each one to cooler part of grill. Continue grilling over medium fire to desired doneness, 5 to 6 minutes more for rare (120*F / 50*C), 6 to 7 minutes for medium rare (125*F / 50*C), 7 to 8 minutes for medium rare (130*F / 55*C) or 8 to 9 minutes for medium (135*-140*F / 55* - 60*C). Let steaks rest 5 minutes and then serve immediately with Mushroom Sauce spooned atop the steaks.

Makes 4 servings.

The Mushroom Sauce:

Juice of 1/2 fresh lemon (2 tablespoons)

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1/2 teaspoon Tabasco brand sauce

1/8 teaspoon basil leaves

1/4 cup butter

3/4 to 1 pound mushrooms, sliced or left whole if small

4 to 6 green onions, chopped

2 garlic cloves, finely minced

Salt and freshly ground pepper to taste

1. In a small bowl whisk together the lemon juice, Worcestershire sauce, soy sauce, Tabasco and basil leaves. Set aside.
2. Melt the butter in a large sauté pan over medium-high heat. Add the mushrooms, onions and garlic and sauté for 2 minutes, stirring occasionally. Add reserved mixture and simmer, uncovered for about 5 minutes, stirring occasionally. Season to taste with salt and pepper.

Makes about 3 1/2 to 4 cups sauce.