Question: I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as delicious and tender as it now?

Answer: 
In general, you can't (just to back up the other answers). But you can do other things with the steak!

[Leftover Steak Recipes](http://www.leftoversteakrecipes.com/) has some pretty nice recipes. It's sponsored by [Fleming's](http://www.flemingssteakhouse.com/), so, I'd like to think that's worth something as far as the calibre of the recipes go.

Update: My wife says that while it's not ideal to freeze it after cooking, you can use a vacuum sealer (if you have one) to help reduce the chance of frosting, and keep the moisture in as it thaws. Zip-Loc is also selling a bag that's supposed to do much of the same, but we haven't tried it. But getting as much air out as possible is the key.
First wrap in foil. You don't want plastic anywhere near your steak if you can help it to avoid that plastic frozen dinner taste. Then wrap airtight in plasric wrap - not plastic bag.