Grilled Porterhouse Steaks

Ingredients:
- 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

Directions:
- Prepare grill.
- 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.
- 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.
- 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.
- Serve steaks sliced.