Yep. In da last few weeks I've pushed up levees, put a well, flooded, stocked it, & now I'm draining it.

i have to agree with some of the comments on here. i would NEVER marinate a steak. ruins the flavor of the meat IMO. you can marinade other cuts ot other meats but not steak.
i put a bit of olive oil on both sides, fresh ground pepper and sea salt on both sides, maybe a little bit of minced garlic. i get my egg rollin at 650, 2 minutes each side, shut down and another 3 minutes like previously stated. i haven't done the butter deal but i will next time. it is absolutely PERFECT!
the great thing about the egg is no matter how much you f*ck something up, it still tastes great. practically impossible to dry somehting out too.

After you sear them baste them with a mixture of butter, worshtershire, and garlic juice until they are done to your liking. Good chit.

Good steaks, Tony's, Fresh ground black pepper, and sprinkle some sugar on both sides. Then get the grill real hot and drop them on. Keep them pink on the inside and enjoy.

Real cooks don't use Tony's!

HAHA guess im not a real cook.

But the all time major thing is you have to leave them out to reach room Temp.

I know you were --- My rolled down window was right next to your engine -- I heard it screaming at mine to WWAAAIIITTT UPPPPPPP

I like to use wishbone balsalmic vinegarette dressing, sea salt, cracked pepper. I useually only use good cuts of ribeye or porterhouse hand picked with good marbleing. Let these soak for at least 12 hrs. Once your fire is hot place on the grill on each side until it releases itself then you know its seared then 3 min per side again and it will be a pretty medium rare mmmmm tatsy