The colorful mixed peppercorns found in bottles in many supermarkets aren't just decorative: They add a robust flavor to steaks as well as to thick-cut chops or cuts of meat suitable for roasting.

　　

Ingredients

Makes 6 Servings

　　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

　　

Step 1

Prepare grill.

　　

Step 2

Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.

　　

Step 3

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

　　

Step 4

Serve steaks sliced.