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.
