Last night I came up with a great, simple way to season steaks. I had a couple of New York strips, which I usually coat with olive oil, and rub with salt, pepper, garlic powder and onion powder. This time I mixed all of the above into a paste and poured it over the steaks in a ziploc bag. I refrigerated both, and cooked one about an hour later. The paste made an excellent crust. It was a little bit too salty, so I'll use less salt next time. I poured some red wine into the bag with the remaining strip, and I'm going to cook that one tonight. I think the wine will cut down on the saltiness some, and add some flavor. [p]Next time I do this I'll try it with fresh garlic and add some herbs.