Spicy Five-Pepper T-Bone Steaks

• 2 beef T-bone steaks, cut 1 inch thick (about 16 ounces each)
• 3 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
• 2 teaspoons kosher or table salt
• 1/8 teaspoon ground red pepper
• 2 teaspoons vegetable oil
• 1/4 cup chopped onion
• 1 teaspoon minced garlic
• 1 cup ketchup
• 1/2 cup beef broth
• 1/3 cup raisins
• 3 tablespoons balsamic vinegar
• 1 tablespoon molasses
• 1 tablespoon soy sauce
• Additional beef broth (optional)

1. Combine Five-Pepper Seasoning ingredients in small bowl; mix well.
2. Reserve 2 teaspoons for Spicy Peppercorn Steak Sauce.
3. Set aside remaining mixture for seasoning beef steaks.
4. To prepare Spicy Peppercorn Steak Sauce, heat oil in small saucepan over medium heat until hot.
5. Add onion and garlic; cook and stir 1 to 2 minutes or until tender but not browned.
6. Stir in ketchup, broth, raisins, vinegar, molasses, soy sauce and reserved 2 teaspoons Five-Pepper Seasoning; bring to a boil.
7. Reduce heat; simmer gently 10 minutes to blend flavors, stirring occasionally.
8. (Sauce will thicken slightly.)
9. Place sauce in blender or food processor container.
10. Cover; pulse on and off for slightly chunky texture.
11. (For a thinner sauce, additional broth may be added 1 tablespoon at a time; pulse on and off after each addition.)
12. Return sauce to saucepan; keep warm until ready to serve.
13. Press remaining Five-Pepper Seasoning evenly onto beef steaks.
14. Place steaks on grid over medium, ash-covered coals.
15. Grill, uncovered, 14 to 16 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally.
16. Remove bones; carve steaks crosswise into slices.
17. Serve with sauce.

beef t, kosher, ground red pepper, vegetable oil, onion, garlic, ketchup, beef broth, raisins, balsamic vinegar, molasses, soy sauce, beef broth

Taken from www.cookstr.com/recipes/spicy-five-pepper-t-bone-steaks (may not work)