I have a marinade for steaks which I've developed over a period of several years. It has, according to my wife, silently slipped me into the upper echelon of grillers in America.
No, of COURSE I'm not sharing THAT recipe.
I have more recently developed a secondary marinade - whose base was the brilliant idea of my friend Rick - and I will now share that recipe:
Start with a bottle of Crystal Louisiana Hot Sauce. Don't be shy, use the entire bottle. Add about a cup of the italian dressing of your choice, but not the low-fat kind. Give me a break.
Then stir in a quarter-cup of soy sauce, and a half-cup of red wine. (make sure you've opened a fresh bottle, merlot works best, and it is your responsibility to drink the rest of the bottle while working around the kitchen) Stir this concoction into a nice, orangish sauce. While stirring, add two tablespoons of brown sugar and one teaspoon of powdered mustard.
Soak meat in this marinade for at least 2 hours, but shoot for 3. More than that, and you'll likely lose the flavor of the meat. Prior to putting the meat in the marinade, I like to rub it with Montreal seasoning. Use whatever floats your boat.
This is a marinade designed for beef. Use on other meats at your own risk, I haven't tried it.
If you have a favorite marinade, share it by commenting below. If not, fine... you're probably a ketchup person.