Know theres a few on here, whos tried the Marco Pierre White trick mixing beef stock and olive oil into a paste and rubbing it on meat then cooking. Just got me a 1 1/2 inch thick rib eye, lubed her up, 3 and arf mins each side and rest for 5, my god its tasty. I normally just use olive oil and a sprinkle of salt/pepper but this beef stock is the daddy.