I usually use the top of a beer bottle to " ring" them. Basically you use the ring of the bottle to temderize the meat, then I put fresh or granulated garlic, some Lawrys season salt, some Tony Chachere' s Cajun Seasoning, then a lot of Cavenders Greek Seasoning. If you have some Canadian or Montreal Steak Seasoning, it is good to add in there as well, then worchestershire sauce. Marinate for at least 30 mins or longer, cook Med Rare........mmm good! All of these recipes sound good! Ill have to try some of that fancy wine and mushroom stuff sometime Quilly. I think the milk is just the way we fry floured stuff in Arkensaw, makes the flour stick real good.