I thought I'd give Steven's "Hellfire Steaks" recipe from his "How To Grill" book, pg 62 a try. I used Venison steaks instead of beef, and was concerned that the steaks would be too lean/dry. I followed the directions in the book and the steaks were excellent. The flavor was well balanced between the salt, black pepper, ground mustard, and tobasco sauce. Has anyone tried this one? Thanks Steven...I'm adding this one to my list of "keepers".