4 aged sirloin tip steaks, 3/4 inch thick, 8 oz. each
2 oz. butter
1 tbsp. chopped chives

MARINADE MIXTURE:

1/2 oz. salt
1 c. soy sauce
1 tbsp. sugar
Clove, finely chopped garlic
12 crushed black peppercorns
1/2 c. white wine or Sake
2 tbsp. salad oil

Marinade: Combine ingredients. Put steaks in flat pan, not too large. Pour marinade mixture over steaks. Soak for 2 1/2-3 hours at room temperature. Cover pan with airtight plastic wrap, or tight lid.

Prepare a good hot charcoal fire in a hibachi or regular barbecue broiler. Let coals become white. Remove steaks and drain all excess juice. Broil to desired doneness.

Sauce: Melt and brown butter in a frying skillet. Add marinade juice. Simmer and reduce for 10 minutes.

To serve: Pour sauce over steaks. Sprinkle with chopped chives. Serve with rice or potatoes. Any good sherry, rhine, moselle, burgundy or bordeaux wine will complement steaks teriyaki. Serves 4.