I marinated salmon steaks for right at 7 hours using this marinade and it turned out great. I cooked in a non-stick skillet on the stove for a few minutes then placed in the oven to finish. I heated the remaining marinade to a boil and added a tablespoon of cornstarch (mixed with around 1/4 cup of room temperature water) and topped fish and rice with the resulting sauce. I bet this would be tasty for a rib-eye and might try this next.

Used this combination of ingredients as a last minute flavoring for some steelhead trout fillets that I pan-fried tonight. Olive oil in the pan, and then basted by spooning the marinade/sauce over the fish the whole time it was cooking, including as I checked for flakiness. Made the house smell wonderful, and the fish had a lovely flavor. The hubby liked it too!