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How to save a less than perfect steak

I've always used beer when grilling, no matter what it is - steak, burgers, chops, etc. I pour 1/4 bottle on each side as it cooks - it's a great tenderizer, it brings out more flavor and it makes the meat juicy (keeps it from drying out on the grill). When I first moved out on my own, I picked up some cheap steaks to grill thinking, "what's the difference?". When I opened them up to grill, they just looked bad - really stringy and tough. Thinking about the beer concept, I came up with the following process that actually saved the less than perfect cut of steak - didn't make it a good cut mind you - but made it much more palatable and tender. >Sea salt the first side and let the steak "age" on the counter for about 30 minutes. >Sea salt the other side and let it sit out for another 30 minutes. >Pour a whole 12oz beer into a baking dish and put the steak in. Let it sit for at least 30 minutes. >Turn the steak and let it sit for another 30 minutes. This is going to smell odd, but it's ok - you won't taste anything odd. >After it's done soaking, throw it right on the grill. The alcohol will cook off (and so will the smell). Grill it to your preference. On a tight budget, this process is a life saver. These days, I spend the extra bucks and get fresh cuts from the butcher block, BUT beer will always be part of grilling.