I repeatedly stab the steak with a fork until I have about 1/16 - 1/8" coverage, then repeat on opposite side. If I am doing more than two, I put the following concoction in a dish and mix it then rub the meat in it; otherwise I simply apply directly to the meat and rub it in one at a time. Per steak - 1 teaspoon of Worcestershire sauce, about five drops of Hickory smoke sauce, A shake of Montreal Steak Seasoning, A shake of All Season, A Shake of Garlic, One Teaspoon of Dehydrated Onions or A slice worth of Caramelized Onion (we usually always caramelize a half onion to put on our steaks after they're done or while they are finishing up) and a teaspoon of butter (this makes all the other stuff hang together and matte on the steaks). Sometimes we do add green bell pepper to the caramelized onions depending on time and if we remembered to pick them up… Rub this mixture into both sides of the steak and let it stand for at least 15 minutes to fully saturate. When beginning the cooking, make sure you sear both sides before you leave it to cook. It is important to seal the seasonings and steak juices inside. Avoid mashing the steak with the spatula. It is better to just use a fork to turn the steak without squeezing the juices out. Cooking rib eyes this way will always come out with a meal that doesn't require anything except a knife and fork to eat it with. No sauce or extras needed. I promise. In my opinion, if you have to put added steak sauce, or even salt and pepper on a steak once it hits your plate, it was either a bad steak to begin with, or someone cooked it wrong. My opinion… God bless!