equal parts kosher salt and brown sugar (though I think less salt and more sugar is better)
equal parts sage and oregano
balsamic glaze
rub meat with salt/sugar at least the day before then rub with sage and oregano
Before cooking, drizzle both sides with balsamic glaze
To cook, have a high temp at least at first to caramelize the sugar – aim for 425 degrees – you can lower it after searing both sides. Bring it off the grill before it has come to temp and let it rest for 10-15 min.