Bring the steak out of the refrigerator for about 30 minutes before grilling.
Heat up the grill to 400 degrees.
Sprinkle the steak with the bourbon salt and pepper and place on a hot, oiled grill. Grill 3-4 minutes each side for a rare/medium rare and 6-8 minutes each side for a medium.
Remove the steak from the grill and allow to rest for about 10 minutes before eating so the juices don't flow out and it will gently continue to cook.
Notes
Tenting Meat: Always remove the meat from the grill early and tent it with foil as it will continue to cook. Using the tenting technique allows your meat to not get overcooked. Take note of the "take off grill" temperature.Room Temperature Meat: Try to allow the meat to come to room temperature before placing on the grill. This tip allows the meat to come down in temperature and not have to do that on the grill will causes you to have overdone exterior and underdone interior. When it is at room temperature, it will start grilling right away.Caution of Too Much Salt: Just like with any salt method, start with LESS and add as you like it. So we grilled two T Bones and used 1 tsp each of salt and pepper but we wanted that PUNCH of flavor. You may decide you are looking for a SPRINKLE and if that is the case, I would not toss it in the bag. I would just lay out the steak and sprinkle the meat with the salt and pepper like you normally would.