Ingredients:

The Steaks:
4 (8-ounce) bone-in steaks (Porterhouse, rib-eye, T-bone, etc.) or 4 (6-ounce) boneless steaks (New York strip, tri-tip, top sirloin. etc.)
The Marinade:
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Juice of 1/2 large fresh lemon (2 tablespoons)
2 garlic cloves, finely minced
2 tablespoons olive oil
2 tablespoons canola or vegetable oil
1/4 teaspoon freshly ground pepper
1/2 teaspoon Tabasco Brand sauce
1/8 teaspoon dried basil leaves, crushed

Method:

1. In large zipper-style plastic bag or large glass baking dish add all the ingredients for the marinade, mixing well. Place steaks into mixture and marinate for 2 hours at room temperature or for several hours in the refrigerator, turning every half hour or so.
2. Build a high-heat fire. Set grill rack in place, cover grill with lid and let rack heat up, about 5 minutes.
3. Remove steaks from marinade; discard marinade.
4. Grill steaks uncovered, until well browned on one side, 2 to 3 minutes. If steaks start to flame, pull them to cooler part of grill or extinguish flames with a spray bottle filled with water.
5. Once steaks are well browned on both sides, slide each one to cooler part of grill. Continue grilling over medium fire to desired doneness, 5 to 6 minutes more for rare (120*F / 50*C), 6 to 7 minutes for medium rare (125*F / 50*C), 7 to 8 minutes for medium rare (130*F / 55*C) or 8 to 9 minutes for medium (135*-140*F / 55* - 60*C). Let steaks rest 5 minutes and then serve immediately with Mushroom Sauce spooned atop the steaks.