4 T-bone steaks (each about 1 1/4 inches thick and 12 to 14 ounces).
Coarse salt (kosher or sea) and cracked black peppercorns.
1.Grill the steaks: Build a charcoal fire and rake the coals into an even layer (leave the front third of the grill coal free). When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.
2.Generously season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs. Use the poke test to check for doneness.
3.Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Cover the steaks loosely with aluminum foil and let them rest while you warm the hot sauce.
4.Heat the Muscadine Moonshine Hot Sauce in a small pot on the stove. When the hot sauce is, well, hot, immediately pour it over the steaks and dig in.