along with the kale! :icon_wink:

totally agree with this comment...

one other thought, take it out of the refrigerator and let it get to room temp before you cook it...that way it cooks more evenly

And don't forget to let it rest when you have it done to your liking...so the juices will stay inside

Sous Vide
 

I always Sous Vide my steaks to !#% F for 2 hours and then sear on a hot grill for a minute a side. If you are not familiar with Sous Vide, Google it. What a great way to cook. Perfect every time and no danger of over cooking.

With both hamburgers and steak, I have recently started spreading the bullion that is in a jar lightly over one side of them. It greatly enhances the flavor. I don't use any other condiments. It doesn't make them more tender, just more flavorful. As Chatbrat says, cook it hot and fast. It will continue to cook when it is removed from heat source. I put my electric stove top on high. Put the skillet on it for two or three minutes. Drop the steak or burgers and let cook for just shy of five minutes. Turn them and turn off burner and let that heat cook them for about four minutes. Remove. Let stand for five or more minutes.

Mustard is used on large cuts of meats (such as a brisket) as a binder before you apply a rub. This usually works best for smoking.

For my grilled steaks I use McCormicks Steak Seasoning and then apply Kitchen Bouquet Browning and Seasoning Sauce. Best steaks ever.

sounds wonderful. we're not too busy later. we can stop by about 7pm. she likes hers medium rare, mine medium. we'll bring us and some bottled water. if you're not cool with us sitting arms length from you, we can just pick up...

Grilling steak w/mustard
 

For best cuts, I do prefer a dry rub.
What about trying an overnight marinade on a less expensive cut; such as a London Broil? Maybe a slurry of fresh garlic, herbs (rosemary, thyme, fresh black pepper), a couple Tbl olive oil and a couple healthy “dollops” of a chosen favorite mustard? Brush on both sides and cover overnight? Light pat w paper towels prior to placing on grill..?

I occasionally do something similar. I like chuck fillet steaks (chuck eye in some stores), and I liberally coat the steak with salt, pepper and granulated garlic, then slather it with mayonnaise on both sides. Then grill on a hot fire until medium rare. Try it - it's a lot better than it sounds. I originally saw it done on YouTube's Sam the Cooking Guy channel.

I have heard of using mayo....never have tried it though.

In addition to a brisket, using a light coating of mustard on ribs, then adding your favorite rub, and smoking them yields a great result!

Covering fish and chicken with mustard and / or mayo ... they stick to the smooth surfaces and then keep the seasoning on the fish or chicken. It can work the same for a steak but the steak will absorb and hold the marinade without it ...

Mustard steak
 

My dad used to grill steak slathered in yellow mustard. The whole family loved it.
Try it, you might love it as much as we did/do.

my husband only put salt and pepper
simple and taste better

What I've started to do is a reverse sear, sort of a sous vid with a smoker. Smoke at 250 until the internal temperature reaches 130 then raise the temperature to sear the steak for about a minute or two on each side. Perfect inside and great taste.

We sous vide everything, take it from package, put in reusable bags, salt, pepper, other spices. Throw it in, come back 4 or 5 hours, seafood, pork, steak or burgers perfect mid rare. Torch to finish