It's not fancy, but it's still my favorite way of preparing steak.
Take ribeye steaks (any steaks will do, but ribeyes really work the best for this recipe) and place them in a baking dish.
Cover them liberally with Teriyaki sauce until there is about 1/4 inch standing in the pan.
Dash the steaks lightly with Liquid Smoke (don't overdo it).
Cover with foil, place in the fridge, and let marinate for three days, turning the steaks twice a day.
Grill and serve.

Tonight's dinner included salad, onion potatoes, steamed broccoli with garlic butter, and a Steele Pinot Noir.




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