This step couldn’t be more simple. An hour or two before you want to grill them, remove your steaks from the vacuum sealed packaging and pat them dry with a paper towel. Once dry, rub a seasoning mixture onto both sides of the steaks and allow them to come to room temperature.
The seasoning rub we recommend is: 1 T coarse salt, 1 t ground black pepper, and 1 minced garlic clove. (This is for one steak, increase the quantities as needed.) Just combine the ingredients a small bowl and rub away.
We don’t recommend marinading most steaks with the exceptions being Skirt, Flank, Flat Iron, and Chuck Eyes.