Sure Fire Steak Marinade

One of the conundrums of being a home cook is wanting to find more 'easy' recipes then being leery of them if they seem too easy. At least that's the vicious vortex I'm forever finding myself in the middle of. The truth is 'less is more' recipes give me the sweats.

This marinade is an exception. Any cut of steak is better for having taken a long relaxing soak in it. In fact you could probably do away with the red pepper flakes and rosemary as you don't really notice them in the end product. I however am too paranoid to leave them out, convinced they perform some sort of magical ritual together in the oven.

You'll want to marinate your steaks for at least 7 hours in the fridge, flipping them over halfway through for even soakage, then removing them 45 minutes before you're set to grill. Don't be alarmed when the marinade becomes a little pastey in parts. Just scrape any solidified clumps off the steaks and dab them with a paper towel before grilling.

Sure Fire Steak Marinade
* Adapted from All Recipes
* This marinade will hold up to 4 filets or 3 NY strips/Ribeyes or 2 Porterhouses

Ingredients:
3/4 cup low sodium soy sauce
1/2 cup (1 stick) salted butter, melted then cooled
3 garlic cloves, peeled and smashed
1/4 teaspoon red pepper flakes (more if you like)
1 (3 inch) sprig of rosemary

Directions:
Combine all in a medium bowl with a whisk or fork then carefully pour into a large sealable plastic bag. Add your steaks turning them over a few times to be sure they're all anointed. Chill for at least 7 hours, turning over half way, then remove 45 minutes before grilling. Right before you grill, remove the steaks from the marinade dabbing them thoroughly with a paper or kitchen towel. No need to season further with salt but you can sprinkle with pepper if you like.