In a medium bowl, combine whiskey, soy sauce, Dijon mustard, chopped green onion, chopped basil, ground mustard seed, chicken seasoning, granulated garlic, granulated onion, black pepper, and salt.

Mix all the ingredients together until well combined.

Place steaks in a shallow dish or resealable plastic bag.

Pour the marinade over the steaks, ensuring they are evenly coated.

Cover the dish or seal the bag, and refrigerate for at least 4 hours, or overnight for best flavor.

When ready to cook, remove the steaks from the marinade and discard any excess marinade.

Grill the steaks to your desired level of doneness.

In a medium mixing bowl, whisk together the soy sauce, lemon juice, olive oil, dry nacho seasoning, ground cumin, allspice powder, cayenne pepper, black pepper, and sea salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the hot water, creamy peanut butter, chile paste, soy sauce, white vinegar, vegetable oil, onion salt, Hungarian sweet paprika, jalapeno powder, black pepper, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, ancho chile powder, allspice powder, serrano chile powder, coarsely ground black peppercorns, beef seasoning, seafood seasoning, and sea salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, combine the coarsely-grated brie cheese, applesauce, ketchup, brown sugar, lemon juice, ground ginger, turmeric, Cajun seasoning, black pepper, and sea salt.

Transfer the mixture to a saucepan and bring it to a boil over medium heat.

Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally.

Remove the saucepan from the heat and let the glaze cool to room temperature.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the cooled glaze over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess glaze.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the vegetable oil, soy sauce, white wine vinegar, lemon juice, Worcestershire sauce, dried lavender, dried basil, ground cardamom, red pepper flakes, black pepper, and sea salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the barbecue sauce, steak sauce, Worcestershire sauce, mustard, red wine vinegar, soy sauce, hot chili powder, red pepper flakes, dried marjoram, black pepper, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the buffalo wing sauce, honey, crushed garlic, onion salt, ground sumac, lime juice, grated Parmesan cheese, and black pepper until well combined.

Place the buffalo steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the minced garlic, grated onion, orange juice, lime juice, ground cumin, hot curry powder, turmeric, chicken bouillon, beef bouillon, black pepper, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the steak sauce, soy sauce, Italian-style salad dressing, sesame seeds, ground savory, granulated onion, granulated garlic, black pepper, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.