2 lb. high quality beef steaks (ribeye or T-Bone, sirloin)
sea salt, pepper, garlic and onion powder
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup sake (Japanese rice wine)
1 tablespoon mirin (sweet Japanese cooking wine)
1 teaspoon sesame oil 4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon green onions, thinly sliced
1 teaspoon black pepper

In a resealable Ziploc style plastic bag, combine soy sauce, brown sugar, sake, mirin, sesame oil, garlic, ginger, green onions, and black pepper. Mix thoroughly.

Add the steaks to the marinade, ensuring they are fully coated. Seal the bag and refrigerate for at least 2 hours or overnight, turning occasionally.

Preheat a grill to medium-high heat. Remove the steaks from the marinade, letting any excess liquid drip off. Discard the remaining marinade. Sprinkle the steak with granulated garlic flakes, onion powder, salt and pepper.

Grill the steaks until cooked through, about 5-6 minutes per side for medium-rare. Let the steaks rest for a few minutes before slicing them against the grain and serving immediately.