Happy Memorial day!

Since I won't be riding the bus tomorrow, figured I'd share my brand-new, never-before-seen top-secret steak-grilling recipe by way of making up for there not being a post...

I assembled bits and pieces of this from various places around the web, but it all came together tonight (to a finish where my normally crazy-picky younger daughter even said that the steak was alright... ;-) )

This should work even with fairly cheap cuts of meat. Tonight I used a chuck top blade cut, 2 steaks totaling about 1.25 pounds.

1. Mix about a cup (yes, you read that right, a cup) of coarse salt (kosher or sea-salt, whatever you can get ahold of), and about 2-1/2 tablespoons of whatever steak-rub you prefer (I used some old Costco/Kirkland mesquite rub) in a plastic bag.
2. Pour a layer of the salt/flavor mix onto a plate, no more than 1/8- to 1/4-inch thick, and plop your steaks down on it. Pour the rest of the salt/flavor mix over it, and pack around the edges so that as much of the steak has a slat/flavor crust over it as you can manage. it isn't critical to coat any edge-fat you might have, but it doesn't hurt.
3. Let the steak sit crusted with the salt/flavor mix for about 20 minutes per 3/4-inch thickness of the meat (a good time to light the grill and let the coals ash over, in my experience).
4. Wash the salt/flavor mix off the steaks, and pat dry with paper towels. The meat should feel dry, dry, dry on the surface.
5. Place the steaks in a plastic bag, and cover with about 1/2 bottle of beer (I used Durango brewing Co.'s Amber Ale). Expel as much air from the bag as you can without getting the beer/juice mix all over everything, and let that sit while...
6. ...you dab a few tablespoons of olive oil over the grill, put it in place over your coals, cover, and wait until there's white smoke coming out of the vent-holes in the grill-lid - this, I think, indicates that the grill itself is hot enough to sear the meat on contact.
7. Plop your steaks down on the grill, and let them sear until any edge-fat on the meat is just starting to burn - the main part of the meat should be anywhere from caramel to walnut colored, which (for me) usually takes until there's just a few wisps of smoke coming out of the vent-holes in the grill. Turn and repeat.
8. The steaks will take 10-20 minutes, so if you're quick, clever, or willing to use prepackaged side-dishes, you'll have time to make one or two.
9. Once the second side is seared (or just slightly burnt if you have fat on an edge), take the meat off the grill, and rinse with hot water.
10. Serve. Enjoy.

This worked out really well for me today, so I figured I'd share it. It'd probably work really well with Crash Hot Potatoes.