I grill my steaks based off of Micky Mantels's cold smoked recipe.
Cold smoke at 100* for one hour. rub steak with kosher salt, course black pepper and just a bit of cayenne pepper. Grill should be scorching hot. Sear on both sides until Med Rare. Anything more is waisting meat because you loose the perfect texture.
The seared smoked outside will provide a more dense texture and the cayenne magnifies the smoke. Everything else between is pure beef so you get the natural taste of wondrous beef.
If you didn't have time or means to smoke, a few drops of liquid smoke before the rub is a good substitution.
I use something similar. Always get compliments about my food with this. It's called Nature's Seasoning. You can get it just about anywhere. It has just the perfect mix of seasonings. Just shake it on both sides of the meat and the meat will absorb the flavor. Can't get any easier.
Also, I would like to mention that I am a purist when it comes to meat. Good meat shouldn't need a marinade. Just sayin.
I use that exact stuff on/in virtually all chicken dishes that I fix. Lately, I've just been using salt and pepper for steak, but Head Country makes a darn tasty marinade that I like to use. When it's not available, I use a mixture very similar to what kevpokes mentioned. I'm not a meat-snob. If it has good flavor and texture, it's good in my book. There's something to be said for the natural flavor of beef, but I have nothing against experimenting.
On a somewhat-related note, I grew up eating this stuff on hamburgers, and I have yet to find a better burger seasoning. Excellent on pork, too.
I tend to agree with this statement. Though I have marinated steaks with great success of course.....but if you made me say what is my favorite way to grill a great steak, it would be course black pepper and sea salt.
Maybe finish it at the end with a pat of homemade garlic butter to melt over it. Very medium rare!
I put cavender's on my vegi's that I grill, and lots of other stuff too.
I like Head Countrys rub as well.
A local guy makes a great seasoning, called Stanfields secret seasoning. You can get it at Crest. He owned the Late Show in Stillwater for years, and his son played baseball at OSU. Its awesome stuff.
I also like Dales, and lime based soy mixtures too.
Marinades are usually used to tenderize meat, if you know how and where to pick out a good steak you shouldnt need a marinade. If you like the taste of the marinade, why not just buy a cheap cut. I cant imagine someone using a marinade on a fillet,ribeye,etc...
I had one in Australia. They heat the rock to something like 400 degrees celsius and then put that in a stainless steel tray with a salad. They put a very thick fillet on the rock raw with a little salt and seasoning on the rock. You simply cut a piece bite size flip it about twice (quickly) and eat it. It will cook as fast as you can cut and eat. It was fantastic.