Grilled Salt-And-Herb Crusted Steak

For Marinade: Combine ingredients in a small bowl and whisk to dissolve salt and sugar. Put steaks and marinade in large, sealable food storage bag. Press to remove excess air and seal bag. Toss gently to coat evenly.

Refrigerate and marinate at least 6 hours to overnight, turning occasionally.

For Rub: Strip thyme leaves from stems and chop coarsely. Combine thyme, remaining 2 teaspoons kosher salt, sugar and pepper in a small bowl, mixing well (To distribute thyme evenly throughout kosher salt, rub between fingers to mix).

Heat grill to medium-high.

Remove steaks from bag and discard marinade. Pat steaks gently with paper towels. Spread kosher salt mixture evenly on steaks to coat. Press tightly.

Grill steaks for 9-11 minutes or until desired doneness, turning once.