How to Grill T-Bone Steaks

Steak au poivre (pepper steak) is one of the glories of the French bistro. Too bad it’s traditionally cooked in a frying pan, not on the grill. That set me thinking: Why not put the coarsely ground pepper on a mustard-slathered steak and char it on the grill? I tried it. I liked it. Especially made with a cut of beef that can really stand up to the spices and heat—a T-bone steak. Of course, no Frenchman would ever douse a steak with Tabasco sauce, but I like the way it pumps up the heat.