Preparation

• In a dry skillet over medium heat, toast the peppercorns, paprika, cumin, coriander, and chili powder, shaking the skillet occasionally, until fragrant, about 1 minute. Grind to a powder in a spice grinder or mortar and pestle. Transfer to a small bowl and mix in the salt, Old Bay, mustard, and cayenne.
• Coat both sides of the steak with some of the rub. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours.
• If the steak is refrigerated, let come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.
• Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
• Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 8 to 12 minutes for medium-rare). Let rest 5 to 10 minutes before serving.