Korean-Style Grilled Steaks

4 T semi-dry sake or mirin
½ cup soy sauce
4 T sugar
10 garlic cloves, minced
8 scallions, white and green parts, trimmed and cut into very thin rounds
1 teaspoon red pepper flakes
4 teaspoons toasted sesame oil
4 steaks, rib-eye or other premium cut, 8 to 10 ounces each

Preparing the Marinade:
Put the mirin, soy sauce, sugar, garlic, scallions, pepper flakes and sesame oil in a small bowl and mix thoroughly.

Marinading the Steaks:
Put the steaks in a glass baking dish or other nonreactive container large enough to hold them snuggly in a single layer.

Pour half the marinade over the steaks and turn them a time or two until they are evenly coated.

Cover and refrigerate for at least 1 hour and as long as 5 hours.

Cover the remaining marinade and set it aside.

Remove from the refrigerator 1 hour before cooking.

Grilling the Steaks:
To cook the steaks, prepare a fire in an outdoor grill or heat a stovetop grill.

Grill the steaks until just rare, 4 to 6 minutes per side.

Brush the steaks with the reserved marinade just before turning them and then brush them two or three times as they finish cooking.

Transfer to a warm serving platter, brush with any marinade the remains, cover lightly with foil and let rest 5 minutes before serving.

Serves 4