4 beef porterhouse grilling steaks (or 4-6 medium T-bone steaks)
1 Tbsp. brandy
2 Tbsp. Butter Olive Oil
4 tsp. ground gourmet peppercorns, such as Saltwest Naturals Smokehouse Peppercorns or any of the Salt Cellar Ground Peppercorns
1/2 tsp. sea salt
2 Tbsp. minced shallots or red onions
1/4 c. Raspberry Balsamic (or try any of our fruity Dark Balsamic Vinegars you desire)
2 c. raspberries
Sprinkle steaks with brandy; cover and refrigerate for 30 minutes. Brush Butter Olive Oil over both sides of steaks. In shallow dish, mix pepper with salt; press both sides of steaks into pepper mixture.
Place steaks on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 6 minutes on the first side and 4 minutes on the second for medium-rare (8 minutes/5 minutes for medium, although the timing will depend on the size of the steak and the temperature of your grill.
Remove from grill; tent with foil and set aside.
Meanwhile, in saucepan, add remaining butter oil and over medium heat; cook shallots until tender, about 3 minutes. Stir in Raspberry Balsamic and a pinch more salt; boil until reduced to about 1 Tbsp. Add raspberries and heat through. Drizzle over prepared steaks.