http://www.break.com/video/need-to-season-a-steak-watch-this-2773124 Not sure what cut he uses, thin ribeye? Looked really tender at the end. I just put Montreal steak spice on and bbq on a propane bbq with an aluminum foil "cigar" with Mesquite chips in it (placed under the grill on top of the heat plate). I always cook steak with the gas on full blast, timed with the lid down, and I only flip it once. If blood really pools I usually do a 10 second flip before removing from grill. I would like to try the Tex Mex, looks good!