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1
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.
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2
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.
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3
In a heavy skillet, heat 2 tablespoons of the butter over high heat until bubbling slightly.
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4
Add the shiitakes and saute, stirring frequently, until they are lightly browned, 3 to 5 minutes.
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5
Season lightly with salt and pepper.
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6
Remove from heat and transfer the mushrooms to a bowl.
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7
Return the skillet to low heat, carefully pour in the Port, and, with a long kitchen match, carefully ignite.
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8
Let the flames die out on their own, then raise the heat.
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9
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.
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10
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.
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11
Stir the shiitake mushrooms and their juices back into the skillet and taste, adjusting the seasonings if necessary.
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12
Stir in the remaining 2 tablespoons of butter, one small piece at a time.
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13
Then stir in the mushrooms.
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14
Set the sauce aside, covering it to keep it warm.
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15
When the grill is hot, lightly brush the scallions with a little olive oil.
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16
Grill them until browned and tender but still crunchy, about 2 minutes.
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17
Set the onions aside and keep them warm.
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18
Season the steaks on both sides with salt and pepper, and then brush them with olive oil.
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19
Grill them until medium-rare, 3 to 4 minutes per side.
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20
Remove from the heat and let rest for a couple of minutes in a warm place.
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21
If necessary, reheat the sauce briefly.
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22
Place a grilled scallion on the side of each of 4 warmed dinner plates.
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23
Spoon most of the mushroom sauce in the middle of the plates, reserving a few tablespoons.
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24
Place a steak on top of the sauce, spoon the remaining sauce onto the center of the steak, garnish with chives, and serve immediately.
