This fairly simple concoction is a culmination of years of fine-tuning. I love to grill or broil porterhouse, new york strip, filet mignon, and most other more expensive steaks using this as a marinade. I have not tried this yet on hamburgers, but I intend to.
Mix all of these together, adding the milk (or cream) last. Warming the mixture in a saucepan
aids with the dissolution of the sugar and salt. Marinate
the steaks in this for at least half an hour (metric: 30 minutes) or even overnight.
I recommend grilling steaks on a hot grill, and brushing the residual marinade over them as they cook, turning every two minutes or so. This marinade also works great as a sautee mixture for mushrooms, which can be spooned over the steaks when served to accentuate the taste.