On New Years Eve I cooked a sugar steak beef tenderloin. It was a cold windy day. 30mph winds with some blowing snow. I take 1 part sugar and grind it up to a powder, 2 parts kosher salt and some black pepper. Before cooking meat I pat the meat dry with a paper towel. Bring up to room temp. Then cover lightly with the sugar and salt mixture. Cook meat it in a skillet and use grape seed oil to cover bottom of pan. Cook 4 minutes a side. Let rest 10 minutes and serve. On new years day I did a rack of baby back ribs and one butt. Great day. Cold no snow or wind sunny all day.