Zesty Rubbed Strips

From the kitchen of Kevin Taylor, the BBQ Guru

1 (2-3 pound) porterhouse or NY strip steaks

Rub:
2 teaspoons black peppercorns
2 teaspoons mustard seed
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon kosher (coarse) salt
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper

Sauce:
1/2 cup ketchup
2 tablespoons steak sauce
2 tablespoons molasses
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper, coarsely ground

Grind peppercorns and mustard seed. Combine with remaining ingredients for the rub.

Trim steaks and apply the rub pressing onto both sides of the meat.

Then, spritz or brush with some olive oil, both sides.

Let sit for 30 minutes at room temp.

Grill over high heat by searing each side 5 minutes.

Turn heat to indirect medium and cook until desired doneness.

To make the sauce, whisk everything together and add 1/4 to 1/2 cup of water.

Simmer for 5 minutes. Serve warm with the steaks.