I have tired the marinade route. Found a Michigan Cherry Vinegarette once and let it sit for 24 hrs, it was the sweetest beef I ever cooked, lately just Olive Oil, and finely minced and chopped garlic and rosemary.
For the pan searing, I have done the garlic rosemary in a 1/2 & 1/2 of Olive Oil and Butter which when combined are supposed to handle the heat better. Did this once to Filet Minons with the rapped bacon and put the blue cheese on top to melt before serving, oh, it borders in illegal it was so good....
A drive rub with "Bam" as a base that is a winget, or some pro-rubs from a connection in the restuarant industry.
But I must try the bacon drippings instead...
Man. I love threads like this. Looks like I got some new stuff to try next time.