Methods/steps

1. Pat the steaks dry with paper towels.  Blend the minced garlic with olive oil and rub the mixture on the steaks.  Make a dry rub by crushing the chipotle, black and pink peppercorns, sea salt, and cumin together in a mortar and pestle (or grind them coarsely in a spice grinder or food processor).  Sprinkle the steaks generously with the dry rub and rest them at cool room temperature for 2 hours, if time allows.
2. While the steaks rest, make the port wine sauce: In a medium saucepan, sauté the shallots in 2 teaspoons of  the butter until soft.  Add the Port and simmer to reduce by 1/2 - 3/4.  Stir in the dissolved Demi-Glace Gold®, simmer to heat through, and season with salt and pepper to taste.  Whisk in the remaining butter.  Keep the sauce warm in a thermos until serving time, or reheat it gently over low heat.
3. Grill the steaks over direct medium-high coals, searing them about 3-4 minutes per side, then transfer them to indirect heat to finish.  Remove the steaks from the grill at 120 degrees internal temperature for rare or 130 degrees for medium rare.
4. Rest the steaks, covered, on a plate for about 5-10 minutes. To serve, drizzle the steaks with port wine sauce and garnish with berries.