Grain Mustard & Pepper-Crusted Steaks

This recipe yields 6 servings.

Ingredients

1/2 c  dry red wine
1/2 c  vegetable oil
2 shallots,minced
1 sm clove garlic,minced
1/4 c  grainy mustard
2 T  worcestershire sauce
1 1/2 T  to 2 1/2 coarsely, cracked peppercorns
1 t  thyme,Dried
1 t salt
hot red pepper sauce to taste
6 steaks ,such as strip or rib-eye

Preparation

1. Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the Worcestershire sauce,  1/2 teaspoon of the peppercorns, thyme and salt in a blender or food processor; mix well. Transfer to a glass baking dish and add steaks, turning several times so they are well
coated. Cover and refrigerate 4 hours or overnight, turning several times.

2. Prepare a medium-hot charcoal BBQ. Combine remaining mustard and hot pepper sauce in a small dish.

3. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on BBQ, mustard-side down. Brush remaining mustard over and sprinkle with pepper. Grill, about 6 inches from
coals, turning once, until cooked as desired, 8 to 12 minutes total for medium-rare.

Tips for cooking a great steak

Set your coals up so that you have zones of cooking. Always start off on a hot spot. You want good color and flavor from the high heat. When you flip it, don’t put it down on the same spot as before — it will be cooler. Find another hot spot to continue getting a nice color and flavor.

Always allow your steak to rest for at least 10 minutes after cooking. When allowed to rest, a hot steak will retain the majority of its moisture, and as a result, is that much more succulent.