Instructions: Place the steaks on a large platter and season generously with salt and pepper on both sides. Spread about 1/2 tablespoon of sugar on the top of each steak and rub it into the meat with the back of a spoon. Turn the steaks over and repeat.

Set up the grill for direct cooking - thats with the meat right over the flame instead of over a drip pan - and prepare the fire, or preheat a gas grill to high. Its a good idea to light the fire in such a away as to have a cooler section on the grill; that way, if the sugar starts to burn over high heat, you can move the steaks to a section that is less hot.

When ready to cook, brush and oil the grill grate. Arrange the steaks on the hot grate at a 45-degree angle to the bars of the grate so that they all face the same way. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium-rare, rotating them 90 degrees after 3 minutes to create a handsome crosshatch of grill marks. Check the underside of the steaks as they cook by lifting one edge; if the crusts start to burn, move the steaks to a cooler part of the grill.

Transfer the grilled steaks to a platter and reseason with salt and pepper. Let the steaks rest for 2 minutes before serving.

VARIATION: Finish the steaks with honey. A man from Arkansas told Pat that he salts and peppers his steak, then pours on a thin coating of honey, spreading it across both surfaces before the steak goes on the grill. It requires careful watching because honey burns easily. The steaks are cooked, with frequent turning, just until a crust develops. "I like the sweetness," he explained. [See story http://www.northjersey.com/page.php?level_3_id=275&page=3578948 2002-05]

Description: "Tested! 6 mins then 4 mins. a few mesquite chips. This is a Raichlen idea"

NOTES : REVIEW! Excellent flavor. We use a 12-oz steak with bone; thick! Coated with 1 1/2 tbs light brown sugar; 1/4 tsp kosher salt, 1/4 tsp coarsely ground black pepper, 1/4 tsp "monterey" seasoning (mccormick).

This recipe is from Steven Raichlen - steaks grilled with sugar. Raichlen heard about this combination and deemed it too unlikely to work. After giving it a try, he writes, "I was amazed at just how tasty this combination could be. The sugar creates an unusual crust. The whisper of sweetness goes surprisingly well with the meat." Raichlen said he prepared the recipe using both brown and white sugar, and found that the white seems to work better, but both are great. He stresses that it is important to use ample salt to offset the sweetness. Another secret to success is to use thin steaks, because sugar will burn before a thick steak is cooked. Recipe is from Steven Raichlens new book, "Beer-Can Chicken (And 74 Other Offbeat Recipes for the Grill)," (Workman, $12.95).

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