Instructions

1. Add 1 tablespoon of sugar with 1 tablespoon of dried spices in a mixing bowl for each steak. If you don't want to use spices, pour 1 tablespoon of sugar in a bowl for each steak.

2. Add a pinch or so of kosher salt and a crack of black pepper to the mixing bowl for each steak. Whisk the sugar and spices together until well mixed and pour them in an even layer into a shallow dish.

3. Lay the steaks in the sugar rub and gently press to coat both sides. Let the steaks sit at room temperature while you heat up the grill.

4. Set up direct/indirect heat on the grill by lighting a layer of lump charcoal in the charcoal tray and pushing it into a pile on one side. If you use a gas grill, set one side to high and the other to medium.

5. Close the lid and wait 10 to 15 minutes, then coat the cooking grate with a little bit of oil. Lay the sugar-crusted steaks on the hot side of the grill.

6. Cook the sugar-crusted steaks for 4 or 5 minutes on the hot side of the grill, rotating them 90 degrees after 2 minutes to prevent scorching. Move the steaks to the cooler side of the grill.

7. Cook the sugar-crusted steaks for 4 to 5 minutes on the cooler side of the grill for medium-rare doneness, or an internal temperature of 125 to 130 degrees Fahrenheit. Cook the steaks for 6 to 7 minutes on the cool side for medium doneness, or an internal temperature of 135 F.

8. Transfer the steaks to a carving board and let them rest for at least 5 minutes before serving or slicing.