We used Montreal Steak Seasoning too, but now use the beef bullion spread. Not generously, lightly, and don't reinsert the knife into the bullion spread jar after it touches the steak. Germy. You know that Ken...sigh.

I'm going to pull a marinated tri-tip out of the freezer this weekend and sous vide it for 6 hrs at 129º. Online reviews say it is one of the best cuts to sous vide. It comes in a vacuum sealed bag, and you can leave it in the same bag and put it in the pot. When I take it out of the water, it goes on the infrared side burner of my grill for a minute or two each side.

Tritip
 

I love tritip where did you find one?

I got one at Costco from Morton's of Omaha, and then a couple of weeks ago got the same thing at Aldi's.When I was there last week, they still had them at the 466A store. I picked one up for an elderly friend (older than me) around the same time at Sam's, but don't recall the brand. He fell in love with them too, and now I have a standing order to get him one every time I do.....I love them too!

I marinated a small ribeye steak yesterday in a plastic bag with olive oil, red wine vinegar, lots of garlic powder, salt, pepper, cayenne and a tablespoon of Grey Poupon mustard. Cooked the steak medium rare on high heat on my gas grill and it was spectacular.

My daughter has this French thing where the steak is sealed in a bag and put a water cooker. Then take the steak out and grill. So tender.

I think the only way to mess up a steak is to overcook it.

Keyword is STEAK not cube steak!
 

There is a key factor I’ve yet to see, when you take a good steak out to cook always salt and pepper and never throw a cold steak on the grill. Marinade is never a good idea. Never use a fork to flip you steak and only flip it once.
Never cut a steak until 5 minutes after cooking. :a040:

I'll see your never marinade and raise you a Pepsi and Dale's Seasoning soak in a freezer bag for a couple of hours and then cook over pecan wood and charcoal.