Grilled Porterhouse Steaks

• 3 (1 1/2-inch-thick) porterhouse steaks (each about 2 to 2 1/4 pounds)
• 3 tablespoons mixed whole peppercorns
• 1 1/2 teaspoons coarse salt
• Horseradish-Mustard Butter, sliced into 6 rounds, recipe follows
• 6 tablespoons unsalted butter, softened
• 3 tablespoons drained bottled horseradish
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons minced shallot
• Kosher salt and freshly ground black pepper, to taste

1. Prepare grill.
2. Let steaks stand at room temperature 30 minutes.
3. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt.
4. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.
5. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130 degrees F. for medium-rare.
6. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.)
7. Transfer steaks to a platter and let stand 10 minutes.
8. Serve steaks sliced with the horseradish-mustard butter.
9. In a bowl, blend together the butter, horseradish, mustard, and shallot with a fork.
10. Season with salt and pepper.
11. On a sheet of plastic wrap, form the butter into a log about 4 inches long.
12. Chill the compound butter until firm, at least 30 minutes or freeze until ready to use.
13. Yield: 6 servings

mixed, coarse salt, horseradish, unsalted butter, horseradish, mustard, shallot, kosher salt

Taken from www.foodnetwork.com/recipes/grilled-porterhouse-steaks-recipe.html (may not work)