T-Bone Steaks With Three Pepper Rub And Bourbon Steak Sauce - cooking recipe

Ingredients

three pepper rub
1 tablespoon fresh ground black pepper
1 tablespoon white pepper, freshly ground
1 tablespoon sweet paprika
1 tablespoon garlic powder
2 teaspoons salt (I prefer sea salt)
4 beef t-bone steaks (about 1 1/2)
bourbon steak sauce
1 cup beef stock
1 tablespoon cornstarch
2 tablespoons Bourbon
1 tablespoon Dijon mustard
1 tablespoon tomato paste
Tabasco sauce (1 or 2 dashes)
salt
wood chips, soaked for 30 minutes and drained

Preparation

\"Rub\".
Mix together the black and white pepper, paprika, garlic powder, and salt in a small bow.
Sprinkle the rub generously on both sides of the steaks and press it into the meat.
Cover and let sit, turning occasionally for up to 2 hours at room temperature or overnight in the refrigerator.
If refrigerated, remove the steaks from the refrigerator 30 minutes before grilling.
\"Steak Sauce\".
Put the stock in a small saucepan over high heat and boil until reduced by half.
In a small bowl, stir the cornstarch into the bourbon.
Remove the stock from the heat and whisk in the mustard, tomato paste, cornstarch mixture, and Tabasco.
Taste and season with salt.
Set aside.
\"Wood Chips\".
Soak wood chips in water for 30 minutes and drain well, (you can add spices or herbs, mesquite, hickory, alder, apple, and pecan. Woody herbs such as rosemary, oregano, thyme, and dried basil stems can be used on their own or blended. Sometimes herbs can be purchased in a bag the size of a tea bag, for a mess free addition to a fire).
If using on a charcoal grill, add them directly to the coals while the food cooks, timing the addition so the flavor of the smoke enhances but does not dominate the steak.
If using a gas grill use a small, vented metal smoker box into which the soaked chip may be put for placing directly over burners.
You can also make a small packet of chips using heavy-duty aluminum foil. Perforate the top of the packet with a fork an place the packet directly on the burners.