Grilled Porterhouse Steaks

• three 1 1/2-inch-thick porterhouse steaks (each about 2 to 2 1/4 pounds)
• 3 tablespoons mixed whole peppercorns (see above note)
• 1 1/2 teaspoons coarse salt

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 130F.
6. for medium-rare.
7. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.)
8. Transfer steaks to a platter and let stand 10 minutes.
9. Serve steaks sliced.

three, mixed, coarse salt

Taken from www.epicurious.com/recipes/food/views/grilled-porterhouse-steaks-14054 (may not work)