[Urbane Guerrilla]

...if you're omnivorous, anyway.

The Best Meat Marinade in the World

1 1/2 C [355ml] vegetable oil
3/4 C [180ml] soy sauce
1/4 C [60ml] Worcestershire sauce
2 TBSP [30ml] dry mustard
2 1/2 tsp [12ml] salt
1 TBSP [15ml] cracked black pepper
2 tsp [10ml] chopped fresh parsley
1/2 C [118ml] red wide vinegar
3 cloves garlic, crushed
1/3 C [79ml] fresh lemon juice
1 TBSP [15ml] fresh lime juice

Heat all ingredients in a medium saucepan over low heat until simmering lightly -- not foaming! Cool completely. Place meat in a ziplock freeser bag, pour in marinade, seal tightly. Refrigerate at least four hours, or overnight for tougher cuts, game, and the like. Gives the acids more time to tenderize. Yields about 3 1/2 cups of marinade.

--from The Shameless Carnivore: A Manifesto for Meat Lovers by Scott Gold. He says only people with no taste even in their mouths cook steak beyond medium rare -- a point of view I sympathize with. A little sear from the Maillard reaction on the outside, the meat warm and red throughout, touch of pink going gray towards the outsides.