These Coal-Seared Steaks from Rick Rodgers Require You to Put Your Steaks Directly on the Coals, No Grate Requied | TASTE

Ingredients

• 2 tsp four-peppercorn blend (black, white, green, and pink peppercorns)
• 1 tsp yellow mustard seeds
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp granulated garlic or garlic powder
• 1 tsp granulated onion or onion powder
• 2 tsp kosher salt
• 4 oz top-loin (also called New York, Kansas, strip, or shell) steaks, each 14 to 16 ounces and cut 1 1/2 inches thick
• 4 tbsp unsalted butter, at room temperature