I like to use a combination of lemon or orange juice with a good dose of chopped garlic and what ever good vinegar based hot-sauce is handy, and don't forget to add a bit of sugar or honey to balance the flavor of the marinade.
BLASPHEMER!!!
Maybe a skirt steak, which technically isn't a steak at all, but doing something like that to a rib eye, Porterhouse, or Strip Steak is an act of disrespect to beef so profound that it boggles the mind.
The only thing that belongs on a steak is kosher salt, cracked black pepper, searing heat until the meat is medium rare at at maximum, and then maybe just maybe some Maytag Blue cheese crumbled and slightly melted over it.
L
Probably a good thing.
For a real steak.... Grill to mark. Use your knee to pop open the oven. Slap the steak on a screaming hot (500F) sizzle platter (cast iron). Depending on the doneness required by the ticket, pull it a litttle underdone. (You have to turn it more than once). Plate and watch for it to go out the door. If it sits for more than 6 minutes, recook the order, because it's now overdone.
It's a loverly dance. Especially when you have steaks, pork loin, and shrimp all going to table #23. And it all has to be right. Right now.
/johnny