That right there is all you need. Quick and simple. Marinating is good when you have time and for certain cuts. My favorite is bbq'd skirt steak

 

 

Soy
Garlic \ Habenaro Olive Oil
Lea and Perrins Wor...yeah that stuff...
Montreal Steak Seasoning

 

If its a good cut of meat, only use kosher salt and fresh cracked black peppercorns. Use a sauce on the side if its a must...


If its cheaper cuts of meat and you want to marinade...
Try this recipe with some ribeye or short ribs. Korean BBQ style.

1.5 cups kikkoman soy sauce
1/2cup sesame oil
4oz fresh ginger
4oz fresh chopped garlic
4oz Chopped Scallions (green onions)
4-6oz Sugar or honey
6oz of finely chopped apples ( preferably an asian pear if you have one )

enjoy

Marinade for about an hour and you are good to go. I would freeze it if you plan on leaving it in your fridge longer than 2 days.

 

First - Please don't fork it, that allows the natural juicey goodness to run out ... if it's a cheap cut, pound it, that breaks down the muscle ... Or you could get Prime grade beef (a step above Grade A and worth every penny)

Marinade it in Tobasco and Cracked black pepper .. the acid breaks down any muscle left, and the tobasco and pepper leaves just a bit of heat.

Then cook to a medium rare (some pink left in the middle) ... mmmmm

 

marinade helps in the flavor, but if you want it juicy, you've gotta cook it right. the most important aspect is that you MUST let the steak sit after you've cooked it. it helps the juices come out.