Miso Butter Steaks with Shiitakes and Broccoli

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6 tablespoons unsalted butter, softened, divided

1 ½ tablespoons red miso

4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed

1 ¾ teaspoons table salt, divided

½ teaspoon pepper

1 pound shiitake mushrooms, stemmed and sliced thin

1 pound broccoli florets, cut into 1½-inch pieces

2 garlic cloves, minced

1 tablespoon sesame seeds, toasted

Directions at cookscountry.com

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