I have a question regarding cooking steaks that have been marinating. Ordinarily, when sauteeing steaks, you want to pat them dry and use nothing more than a bit of oil in the pan (not counting seasonings added after they're in). However, when cooking steaks that have been marinating, what is the protocol? Do you still want to dry them first or put them in dripping? Do you still use oil? Is it a good or bad idea to put some of the marinade in the pan so you have extra "sauce" to pour on the steaks when they're done? This part is new to me, and I'd appreciate any guidance people can offer.