Coat the steaks lightly on both sides with Grey Poupon Mustard and extra virgin olive oil. You can also use specialty mustard such as – Coarse Ground Mustard, Champagne Mustard, Chipotle Mustard, Wasabi Mustard, etc. Try to let the steaks rest for 30-60 minutes to absorb some of these flavors before cooking. Also, let the steaks sit at room temperature for a little bit before cooking. Ice cold steaks do not cook as well as those that start at something closer to room temperature.

If you prefer, you can add a small amount of seasoning such as Montreal Steak Seasoning, Sonoma Seasoning, etc. Do not add too much seasoning because you do not want to overpower the steak and most of the seasoning blends are loaded with salt.

Next, get the grill very hot, add the steaks and sear them quickly on both sides until you get nice grill marks. To finish cooking the steaks, either keep one side of the grill at a much lower temperature and use more of an indirect heat or finish your steaks in a 375 degree oven. Either way you will be able to control the desired doneness of the steak.

Remove the steak from the heat source and season lightly with salt and black pepper. By seasoning at the end you will retain all of the flavor and the texture of the salt and pepper. I like to use specialty salts such as – Kosher salt, Smoked salt, Sea salt, Black Truffle salt, etc. The final and most critical step is to loosely cover the steaks with foil and let them rest for 6-8 minutes before serving. This will allow the juices to redistribute back into the meat. If you cut into the meat right off of the grill or out of the oven, the juices and all of the moisture will run right out of the steak.

Here are some other ways to add a little flavor to your steak:

• Take fresh rosemary sprigs, dip them in olive oil and use the rosemary like a paint brush and apply olive oil to the steak while cooking.
• Apply olive oil, a little dry mustard and Tabasco to the steak and then cook as indicated above.
• Other ingredients you can add to your marinade- red wine, basil oil, chili oil, aged balsamic vinegar, fresh herbs, premium soy sauce, smoked paprika, smoked pepper, etc.