I never poke, but will punch them lying on the counter. It's like therapy, just make sure you use quality zipper bags. lol :)
As far as marinade goes, I came across this on Google, and it's divine: Mix equal parts soy, Worchestershire, and balsamic vinegar. I usually use 1/4 cup as my 'part' measure, and will add about a tablespoon of Louisiana-style hot sauce depending on who I'm feeding. A couple hours in the fridge, minimum; I've let them go for 48 hrs before, and wound up with ribeyes cooked to medium that you could cut with a fork. Remove from marinade, dry with paper towels, add seasoning (if desired, but watch the salt), and grill/somke as normal. The marinade really adds to the color of the sear. :) Always get rave reviews. As always, ymmv.
Note: If you're worried about salt, add 2 parts (in my case, 1/2 cup) of water, especially for thinner cuts. I usually have my ribeyes cut at 1 1/2 inches or so.