Got a buddy coming up for a visit in a few weeks and am planning on grilling some thick Porterhouse steaks, hopefully over some good hickory. I'm pretty handy with the grill and, if I may say, do a killer steak. It'll still be cold up here but I grill in the snow occasionally. Dammit, I'm a man.

My question; what do you guys like with a big, smoky, juicy steak? Normally I like a slightly hoppy beer like a Sam Adams, etc., but my pal is a bourbon/single malt devotee like me. I had a Balvenie 15 with a steak at Morton's in Anaheim last year, great combination.

What are your thoughts? Bourbon? Rye? Single malt? Two of each?

Thanks in advance for your input.

Cheers!