This is a marinade I use for tender steaks; top sirloin, striploin, ribeye and porterhouse. 1hr is enough before cooking to fully flavor the steaks. If using less tender steaks such as flank, crossrib or blade; I would increase the time to 4hrs.

1/4 cup bourbon (BT, EC12, something cheap with standard profile)
1/4 cup brown sugar
2tbs soy sauce
2tbs worchester sauce
2tbs mustard
2tbs minced garlic
3tbs olive oil
2tbs red wine vinegar
pepper to taste

Steaks are best cooked at room temp. Put steaks in large ziplock back, or baking dish. Add marinade, wait an hour and throw them on the BBQ.