I always cook my steaks diferently depending on the cut of meat. (Don't know
if your cuts have the same name as ours here in asutralia) Anyway the 'band'
ones as you put it I well tend to marinate. There are a number of marinateds
you can use. My fraverouit one is

2 tablspoons dry roasted in a frying pan, then crushed in a moter and pessle
1/3 mirin (cooking sake) to 2/3 soy sauce (about 1 cup)
1 clove of gralic and about the same size pice of giner finly choped (or
grated fine)

marinate the meat for NO MORE than an hour and BBQ or pan fry

I usally surve with rice and tempura vegies with a dipping scuase made of
1/3 mirin (cooking sake) to 2/3 soy sauce ginger and chili.

If you which a stake to taste of beef and tell me who doesn't then buy a
different cut and BBQ it on its own, or mabe with a little seeded mustard on
each side just to lend some extra oils.

"Pat DiPersia" > wrote in message
...
> I've done some research on the subject of cooking filets, and everything I
> can find says, "Do NOT do anything to the steaks before cooking them."
They
> mean not add seasoning, spices, etc. The biggest concern is adding
anything
> that contains salt to the filet, which will pull all the juices out of the
> meat. At least that part I can agree on.
>
> However, no matter what I do, I can never get a really good taste with
> steaks, especially filet. I understand that filet (By most opinions) has
> the least flavor and you need to season it. But I've had filets at
> restaurants that are out of this world; I just want to know what they do.
> Does it marinate for days? Or is it the secret sauce they use?
>
> Last night I cooked some filets. We like them med-rare usually and they
> always come out very tender and juicy. Prior to cooking, I slathered the
> meat up with some oil and worchestire (sp?) sauce, and added some pepper,
> garlic powder and minced onion. They were cooked for 7-8 minutes on the
> first side, about 5-6 on the flip side. I NEVER cut into a steak to
verify
> it's done, and we always let them sit for about 5 minutes before eating.
> Still, not enough flavor for me.
>
> Any suggestions?
>
>