GRILLED PORTERHOUSE WITH PEPPERCORN CRUST

FOR THE SEASONING:
2 tablespoons each chopped fresh parsley and fresh thyme
5 cloves garlic, minced
2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
FOR THE STEAKS:
2 (1-pound each) 1-inch-thick beef porterhouse or T-bone steaks
1 teaspoon coarsely ground mixed peppercorns
Salt, to taste

Combine seasoning ingredients in small bowl. Press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14-16 minutes for medium-rare to medium doneness, turning occasionally.

Remove bones from steaks and carve into slices. Season with ground peppercorns and salt, to taste.

Makes 4 servings
Source: Cattlemen's Beef Board