Yup, 4 and 4 and rest for 10.

Depending on how much time I have during the day (usually a weekend around kids sports etc), I will either do a Chicago pre-packaged rub, or with time, I will do a marinade (for at least a few hours) of salt, pepper, garlic, worchestire, oil, soy sauce and maybe cinnamon or brown sugar. All tossed and rolled around in a gallon storage bag. Bring it up to temperature for at least 30 minutes in the kitchen before grilling.

Sorry not sorry to some on here. I can't eat my steak (or anything for that matter) like an 80 year old Norwegian born in the north woods. Though I may fit some of that description!