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I put the steaks in a ziplock bag, add minced garlic (the wet jar kind), cajin seasoning, fresh ground pepper, tabasco, olive oil and apple cider vinager. Press all the air out and let marrinade in the fridge for a while, flipping the bag over half way though.
I'll soak corn on the cob in water for several hours (husks on) and add them to the grill before the steaks. Steak fries in the oven.
I buy the large wood chunks used for grilling and put them in a chimmany lighter and never add lighter fluid. I use a barrel smoker. The wood burns hotter than charcole so you can get it lit and flame broil the steaks. Try it with thick filets as well.