Fire up the grill, this steak recipe is easy to follow and totally worth it!

4 1 1/2-inch porterhouse or rib-eye steaks
1/2 cup sweet mustard
1/4 cup Gosling’s Black Seal Rum
3-4 medium shallots, minced
Salt and freshly ground black pepper to taste

Mix together the mustard, Gosling’s Black Seal Rum, and shallots. Salt and pepper the steaks and coat generously with the mixture. Let stand a half-hour at room temperature, or in the refrigerator up to 2 hours. Oil the rack and sear the steak for 2 minutes on each side, basting once. Put down the lid and cook 3 minutes on each side for rare. Serve with any remaining basting sauce.
Serve with skewered cherry tomatoes, brushed with olive oil and grilled for 5 minutes.