* the marinating is accomplished easiest in a Ziploc bag that will fit your cut(s) of beef, overnight in the refrigerator

• Briskly whisk or process all ingredients together and place steaks into a Ziploc bag with marinade.
• Seal the bag, making every effort to lesson the amount of air inside the bag.
• Marinate preferably overnight, or at least 8 hours. NOTE: There are arguments about whether blotting your beef lightly with paper toweling before throwing it atop a hot grill grate lessens the flavor. I personally do not believe it does IF the meat has been marinating for at least 15 hours. This also depends on the thickness of the cut. As seen in the video, I like a bark or crust on my steak. I tend to blot lightly (do not remove all of the marinades) and throw atop HOT grill grates once my beef is sufficiently at room temperature. I can cook it lower and slower, achieve the bark, and not sacrifice flavor or moisture.
• Two hours prior to grilling, remove steak(s) from marinade and lay flat on a baking sheet lined with foil. Allow meat to come to room temperature on the counter.
• Somewhere between 450° and 500° is where I like to keep my gauge for a medium-rare center, but again, this depends on the thickness of the cut.