Da Chief wrote:

Most often times I do not know that I'm grilling steaks until she produces
the fridge bag with both steaks soaking inside it. She has agreed to try
other marinades and I'm still looking. She has dictated that it cannot have
liquid smoke (agreed) and it cannot be high in salt (agreed). She further
recommended that I get the chef at a local restaurant, that serves a steak
to her liking, to clue me in on his technnique (not likely to be
successful). So until I find it I am doomed to pleading that she leave mine
alone in exchange for not disparaging her choice. I'm still open to any
marinade recipes or suggested techniques for using the smoker- which I love
to use. Thanks.

I agree with Mike A. Use a rub. For the wife, olive oil and liberal
amounts of lemon pepper. For you, olive oil, a little salt and pepper,
maybe a clove of crushed garlic. Rub in, place in separate ziplock
bags, rest at room temp, turning occasionally, for 1 hour. Make sure
you place the rubbed beef well out of range of opportunistic
countersurfing canines.

Grill to desired doneness. Serve with 1:1:1: mix of mayo, prepared
horseradish and reduced fat sour cream.