Thanks for the tip, Joe.
I generally won't salt a steak until just before it goes on the grill but I'll often do a rub of some sort.
Here's another steak tip; let the steak reach room temperature before you grill. It'll cook faster and the outside won't get tough while you're waiting for the cold inner part of the steak to cook.
As for the bourbon, I'll give it a try. I always have Sam Adams on hand if I decide a beer is more appropriate.