• 1 cup vegetable  or olive oil
• 2-3 cloves garlic
• 1 fresh green chili***
• 1 glass jar with tight sealing lid

*** The chili is completely optional you can leave it out, (wuss) or you can try other peppers like jalapeno or habanero

Peel and sliver garlic, cut pepper in half length wise. Put all ingredience in jar and refrigerate for at least 24 hours.

Seal fresh cut steaks by coating each steak on all side with prep oil. Just pour it over steaks and rub around with your fingers until throughly coated with oil. separate steaks with sheet of wax paper and put in a zipper lock bag. Refrigerate steaks and let them age for 24 to 48 hours.
This works well for all steaks from NY strips to ribeyes. Remember when grilling or broiling steaks sear on high heat for about 1 minute then move to a lower heat to finish cooking, then repeat for the other side. Also a good steak needs little seasoning. A little salt and pepper during cooking and a small pat of butter when it is done. ENJOY!