Steak marinade for charcoal pit and garlic bread from my mom’s cookbook.

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Love doing steaks like that. Flames are a must. Not much on steak marinades but I always say eat it how YOU like it, not what people say should "only" go on steaks. But I'm an SPG guy.

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That's an old school method from back when you could only get shite steaks in a grocery store and they were typically cut rather thin.

It's certainly not what you want to do with a nicely marbled butcher's cut, but it still has some merits occasionally if you are in a store and pick up those kinda thin crappy grocer's cuts.

burnt the frick out dat steak you soaked in lemon juice and w sauce.

kudos to you for keeping your mom's cookbook alive and going for her.

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if you are in a store and pick up those kinda thin crappy grocer's cuts.

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Oh totally agree. But if the wife picks up steaks that's usually what we end up with. I've at least taught her to look for some marbling and a nice spinalis. But poor thing, she's not a foodie by any means...lol. She just eats the eye of the ribeye because she doesn't like the texture of a good cap.

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That's an old school method

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Correct, but it has its merits. Especially on a thinner cut. I'm a reverse sear guy.

Did some sous vide ribeyes tonight and finished on the PK300, direct flame from b&b briquettes , flipping every 30secs to keep from overcooking

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That's an old school method from back when you could only get shite steaks in a grocery store and they were typically cut rather thin.

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I agree with this when it comes to why recipes used to call for a marinade more. I think people forget how most grocery store beef was not flavorful and often tough. Grocery store chickens would have no natural flavor if not almost soapy tasting. Marinading was a way to tenderize and boost flavor. Good beef is readily available now, only needing minimal effort to enhance flavor.