Steaks on the grill - original recipe by Paul M. Kramer, sometime in the late
70's.
Quite a few people I've made these for have said they are the best steaks they
ever had.
This works best with rib eyes, but porterhouse or T-bone steaks are still very
good.
Kikkoman soy sauce
garlic powder
fine ground black pepper
1. Obtain a large shallow plate for marinating steaks. Pour soy sauce generously onto the plate.
2. Put the steaks on the plate. Pour soy sauce generously over the steaks until they are thoroughly wet. Use enough to make small pools on the surface. Spread around with fingers to evenly cover the entire surface. Turn them over, and pour soy sauce generously over the other side.
3. Generously sprinkle the top side of the steaks with garlic powder. Sprinkle the top side of the steaks with black pepper, or grind fresh pepper directly onto the steaks. Remember that spices are absorbed and lost during cooking, so you are safe in using more than you might expect. More garlic is used than pepper.
4. Prick a lot of holes into the top side of the steaks with a fork or use a Jaccard tenderizing/piercing tool. This is a great tool if you're doing a lot of them.
5. If the steaks do not appear wet at this point, sprinkle more soy sauce on the top so they become wet. Rub the surface with your fingers to distribute spices evenly.
6. Turn steaks over. Repeat above instructions (3-5) for the bottom side.
7. Cover with plastic wrap and allow to marinate for 20 to 30 minutes. Additional standing beyond the 30 minutes is permitted. Flavor will be affected, though, so you should experiment before deciding for yourself that longer must be better. Although this is the best steak recipe I know, marinating more than an hour is most certainly not an improvement in my opinion because they become too salty.
8. Cook on a grill or broil in the oven until they achieve desired done-ness.