Since you already made the steak I won't attempt to directly answer your question but lately on ordinary type steaks I use my Jaccard and place in my Foodsaver vacuum container (one of my better purchases). I make up a Dale's type marinade (which I can't find in Milwaukee) of some soy sauce, Lea & Perrin's, (Maggi's works ok too) powdered ginger, onion, garlic and paprika and brush
some on (I don't want it swimming in liquid) and let the vacuum do its magic. It's not Coerper's 5 O'Clock quality but it beats most places one goes out to. Btw, I use my gas , charcoal grills and electric smoker pretty much year round. Maybe it is
a guy thing
but I think food done outside in our "wonderful" Wisconsin winter weather tastes better then than in, say, July.