|Beef porterhouse/T-bone steaks cut 1 1/2 inches thick||2 Pound|
|Whole black peppercorns||1 Teaspoon|
|White peppercorns||1 Teaspoon|
|Szechuan peppercorns||1 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
Trim fat from steaks.
Coarsely crush peppercorns on a cloth with a rolling pin or with a mortar and pestle.
Combine crushed peppercorns and allspice.
Sprinkle both sides of steak with the pepper mixture; press into surface, place steaks on the cooking grill.
Grill 10 to 12 minutes for rare, 12 to 15 minutes for medium, or 15 to 19 minutes for well-done; turn once halfway through grilling time.