There was a fomous restaurant in Nashville, TN that my parents used to take us to. The steaks were always great. The chef shared his secret with my mom and I've used it for steak, chicken and pork chops for too many years to mention. LOL

Equal parts of Kikomann soy sauce (use light) and bottled Italian dressing. (zesty) That's it. Now, if I am marinating steak I add red wine in the mixture. I like to marinate overnight but it is not necessary. I have never served guest steak that they did not ask for the secret. Norma is also right about a good cut! I use filet and sometimes strip. Do not overcook is key as well. And, Montreal Steak Seasoning as she said is always good. I use that as well but not necessary to make a great steak. Enjoy! Janie