Instructions

• Crush the peppercorns and mustard seed in a spice mill. Pour into a small bowl and combine with the remaining rub ingredients.
• Lightly brush both sides of each steak with oil and season evenly with the rub. Allow to stand at room temperature for 15 to 30 minutes before grilling.
• Prepare the grill for indirect cooking over high heat (450° to 550°F).
• In a small saucepan whisk the sauce ingredients. Simmer over low heat for about 5 minutes on the stove.
• Brush the cooking grates clean. Sear the steaks over direct heat for 6 to 8 minutes, turning once. Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare, turning once or twice. Keep the lid closed as much as possible during grilling. Remove the steaks from the grill and let rest for 3 to 5 minutes.
• Remove the two main pieces of steak from either side of the bone (the tenderloin and the strip steak). Cut each section across the grain into ¼-inch slices and serve warm with the sauce.