No idea, as I’m not usually responsible for the steak in our house. I would definitely be wary of the marinade, though; you may as well get lower-quality steaks if you’re going to marinate them for two hours.
As for alternate seasoning, I sometimes like to make garlic butter, with the garlic just slightly more cooked than usual, and pour that over the steak when it’s done.
I would second this. Whenever we have steaks at the in-laws, they always pull out meat that has been frozen and it’s always pale in the center (that is, when I can convince my FIL that a medium-rare steak != well done*). Check to make sure your meat provider hasn’t been selling you previously frozen meat.
- My FIL claims to love medium-rare steaks, but they are somehow completely grey inside when he cooks them. When he orders steaks in a restaurant, he always asks for m-r steak and sends it back (sometimes twice) to cook longer when they bring it out to him .
If salt and pepper isn’t enough, may I suggest a Montreal-style rub? My favorite one is Dizzy Pig BBQ’s “Raising the Steaks” rub.