Stole this marinade from Dick Vermeil: 1 oz Jack Daniels 1 oz olive oil smashed garllic to taste That's generally only for the barbecue...I don't have a smoker. There are times I want a steak for flavor, and I'll get a ribeye. Other times I'd like it for the tenderness--I agree that filet mignon is generally overpriced, but the El Gaucho chateaubriand is pretty darn good. Morton's (Anaheim) has a pretty good steak as well. I've only been to Ruth's Chris in Annapolis, and while I don't remember exactly what I had there it was very tender. There's a restaurant near my work that does tournedos. Medium-rare is nice.