My Favorite Steak

Very yummy marinade I have created from two or three of my favorite steak store-bought and homemade recipes. Depending on thickness of steaks ingredients can be adjusted, I make piles in the small of my palm and add in. Calls for no salt because of the soy, sometimes I cut the soy way back and add a bit more of the other liquids instead then use hickory smoked salt to add a bit more smokiness to the marinade. Removing all liquid ingredients also creates a very handy dry rub for Baby Back Ribs, just max the brown sugar. Time does not include marinade time.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 steaks

Ingredients

• 4  large  beef t-bone steaks

• Liquid Ingredients

• 2⁄3 cup soy sauce
• 2⁄3 cup olive oil
• 1⁄3 cup Worcestershire sauce
• 4 -6  tablespoons  orange juice
• 1⁄3 cup red wine vinegar
• 1⁄3 cup water

• Dry Ingredients

• 1  tablespoon fresh coarse ground black pepper
• 1  tablespoon  california garlic powder
• 1⁄2 tablespoon onion powder
• 1⁄2-1  tablespoon ground mustard
• 1  teaspoon Greek oregano
• 1  teaspoon sweet basil
• 1  tablespoon  smoked paprika
• 2 -6  tablespoons brown sugar
• 1  teaspoon  fine white pepper

• Recommended

•  aluminum foil, pouch (1 thick pouch)
•  hickory chips

Directions

1. Combine all liquid ingredients, except water, in shallow, sealable container.
2. Add Brown Sugar and whisk heavily until mostly dissolved.
3. Lightly whisk in remaining dry ingredients.
4. Lay steaks in marinade, if large steaks wont be covered now is the time to add NO MORE than 1/3 cup water to increase volume of marinade and dont forget to whisk, all liquids tend to seperate.
5. Seal up your container and Vigorously Shake! Place in Refrigerator and let marinade do the work for as long as you like.
6. To shorten the marinade time if you are out of time add a bit more acidic liquid ingredients such as lemon, lime, more Orange Juice or any other you like. 99% of the juices actual flavor is lost while in the refrigerator.
7. I prefer gas for grilling, so preheat to about 450-500 degrees and toss the foil pack of hickory on the grill first. Poke a few holes in it and wait until it starts to smoke fairly thick before opening your grill to add steaks. Cook to your liking and enjoy!
8. I prefer Med-Well with a thick blackiness all over the outside so I dont scrape any of the marinade off before grilling.