Combine all ingredients in a food processor and ‟pulse” blend for about 20 seconds. If you're in the field or don't have a food processor, you can mix them all together in a bowl on‒site or ahead of time. You can make the marinade (or dry rub as it's also called) days before you use it if needed, just keep it cold and in a sealed container or Ziplock bag.
1 hour before you're ready to grill your steaks, using a small pan, bowl or tray, cover the raw meat with the marinade being sure to use it liberally and to completely cover all sides of the meat. Let the marinated meat sit at room temperature for an hour while checking in every 15 minutes to turn and continue rubbing in the marinade by hand (massage it).
After the meat has sat in the marinade for an hour you will notice that the sugar and salt have mostly dissolved, this is great. Using a towel, brush off any excess marinade and dry the meat. Move the meat directly to the grill. Cook to your desired temperature and enjoy!