We've used Allegro and it is good stuff. Italian dressing definitely helps out a steak as well.
Here lately we've been getting some pretty decent ribeyes and have gone back to a more traditional route. I think taste preferences change from time to time.
Our latest recipe we love calls for just 2 ingredients; Kosher Salt, and Black Pepper. We'll take a fresh ribeye and sprinkle the Kosher Salt and crack some Black Pepper on both sides and rub it in.
I'll get the gas grill going on high heat and let it warm up.
I'll throw the steaks on when the grill is good and hot (500-600 degrees)
I'll close the lid and forget about it (yeah right!) for 4 minutes.
Then give the steaks a flip and 3 more minutes.
I'll put the steaks on a plate and cover them with tinfoil for 5 minutes (the "resting" thing others have mentioned).
These steaks turn out
phenomenal! The seasoning is salt and black pepper!
One other thing to note, when I yank the steaks off the grill they are probably somewhere between rare and medium-rare. After the "resting" period they are a
perfect medium-rare!
More than anything, do what you like! In my opinion you can't do too much wrong with a steak other than overcooking it and turning it into a piece of leather. Glad you had such a success today!