What you need:
3/4 kg. beefsteak
3 cloves garlic, smashed and in the buff
2 tablespoons brown sugar
2 teaspoons vegetable oil
1/4 teaspoon ground black pepper
1/2 cup soy
1/2 cup dry wine
Combine garlic, brown sugar, vegetable oil and ground black pepper during a bowl. If using, add soy and wine. combine completely then pour the mixture during a massive sealable bag (like Ziploc). Place the beefsteak within the bag. Press out the air, seal and store within the white goods for a minimum of twenty four hrs.
When ready, thaw the cut of meat for twenty minutes before change of state on the grill. Cook on a pre-heated grill for 4-5 minutes. per facet or longer, looking on your required doneness. Let the cut of meat rest for ten minutes before serving.