BIL's perfect steak

My brother-in-law makes perfect steak.  Period.  The only thing he does, is to combine equal quantities of Worcestershire sauce, Balsamic vinegar and soy sauce as an easy marinade. And then, obviously, grills the meat to the perfect medium-rare.  

For two thick pieces of rump steak (+/- 200g each), I use 1/3 a cup of each of the sauces.  You only need to leave the meat in the marinade for a short while, 20 minutes to an hour, in order not to overpower the lovely flavour of the meat.  Make sure you braai the meat on hot coals or a hot griddle pan.  You should be able to really  feel the heat  when you hold your hand over it.  Put the meat on the grid or oiled griddle pan  and leave for two minutes; turn and cook for another two minutes.  Repeat, this time for one minute each side.  Test the steak with your finger.  It should have a slight bounce to it.  Remove to a warmed platter and leave to rest for a few minutes.