Strip steak,, sirloin, porterhouse, & rib eye work well.

3	cups	dry white wine
	Pinch	dried thyme
3/4	cup	vegetable oil
2		onions, thinly sliced
2 to 3	tea.	salt
4	cloves	garlic, mashed
1	tbl.	pepper
1	tea.	dried rosemary
	Pinch	dried sage

• In a medium sized bowl, mix all the marinade ingredients together. Refrigerate marinade until ready to use.
• NOTE: Just pierce the steak all over with a fork or skewer and place in a baking pan. Pour the marinade over the meat. Cover and let marinate for 6 hours in the refrigerator, turning occasionally. Remove the steak from the bowl, reserving the marinade, and grill it to what ever doneness you prefer. Baste the steak with the marinade a few times during grilling. The garlic just seems to make this marinade. You can cut it down to 2 cloves or hit it with 6, but it's just up to you.