Instructions: To prepare the Rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside.

To prepare the Sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve.

Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Follow the grills instructions for using wood chips.

Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce.

This recipe yields 2 to 4 servings.

Wine Recommendation: There is just no better match with this hunk-o-beef than a muscular, aged Napa Valley Cabernet Sauvignon. Such a rich cut of beef - especially one with a sauce of many flavors - needs a red with big fruits, big tannins, and big acids. Look for vintages 95, 94, 90, 87, 85, 79, 78, 75 and, best of all, 74.

Beer Recommendation: If youre the beer-and-steak type, dont reach for just any beer. This special steak deserves something new. Try a 50/50 blend of a rich and creamy Irish Stout with a serious India Pale Ale. This inventive spin on the Black & Tan will create another seasoned sauce of malty citrus.

Comments: Nothing hits the grill with force like a thick, juicy Porterhouse. Sssssssssss...steak lovers paradise. Go over the top with a zesty dry rub and a homemade sauce thats to die for. And you thought you knew steak!

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